Lemon Pucker Cake
Make the people you love pucker up. Serve them Lemon Pucker Cake. A Sweet and Sour Delight
1 cup butter
2 cups sugar
3 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
2 T grated lemon zest
2 T fresh lemon juice
1 lb. powdered sugar
1/2 cup butter
3 T grated lemon zest
1/2 cup fresh lemon juice
Preheat oven to 325 degrees.
Cream butter sugar together in an electric mixer.
Beat in eggs, one at a time.
Combine flour, baking soda and salt in a bowling mix together.
Add buttermilk to butter mixture. Mix.
Add flour mixture. Mix.
Add lemon zest and lemon juice. Mix.
Pour into a greased bunt pan. Bake at 325 degrees for approximately 65 minutes or until a toothpick inserted into cake comes out clean. Remove from pan after 5 minutes.
Cream together powdered sugar, butter, lemon zest and lemon juice. (I added yellow dye to the icing.)
Ice cake while the cake is still warm.