Cake

• 1 cup Butter, softened
• 2 cups Sugar
• 3 Eggs
• 3 cups Flour
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 cup Buttermilk
• 2 tablespoons Lemon Zest
• 2 tablespoons Fresh Lemon Juice

Lemon Cream Cheese Frosting

• 4 ounces Cream Cheese, softened
• 1/4 cup Butter, softened
• 3 tablespoons Lemon Zest
• 4 cups Powdered Sugar
• Juice from lemon used in cake
• Milk as needed

 

1. Cream butter and sugar together for 5 minutes; add eggs one at a time, beating after each one; sift dry ingredients together; alternate adding dry ingredients and buttermilk, mix well; stir in lemon zest and lemon juice
2. Spread into a well greased and flour bundt pan; bake at 325F for 1 hour until toothpick comes out clean; let sit in pan for 10 minutes, then remove and cool on rack
3. Frosting: cream together cream cheese and butter until smooth; beat in remaining ingredients, add enough milk to achieve spreading consistency
4. Cool cake completely then cover with frosting