ISO MoNJ--just to make the decision making a bit more complex, here's a GLAZED LEMON CAKE recipe frm
THE SILVER PALATE COOKBOOK - PAGE 298. I've made this several times, and it is delicious.
1/2 pound (2 sticks) sweet butter, softened
2 cups granulated sugar
3 eggs
3 cups unbleached, all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tightly packed Tablespoons grated lemon zest
2 Tablespoons fresh lemon juice
Lemon Icing or Glaze (recipe follows)
1) Preheat oven to 325 degrees F. Grease a 10-inch tube pan.
2) Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition.
3) Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.
4) Pour batter into prepared tube pan. Set on the middle rack of the oven and bake for 1 hour and 5 minutes, or until cake pulls away from sides of pan and a wooden tester or skewer inserted in the center comes out clean.
5) Cool cake in the pan. Set on a rack, for 10 minutes. Remove cake from pan and spread on icing at once, while cake is still hot. Yield 8 to 10 portions.
Lemon Icing for Glaze
1 pound confectioners' sugar
8 Tablespoons (1 stick) sweet butter, softened
3 tightly packed Tablespoons grated lemon zest
1/2 cup fresh lemon juice
Cream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake.
Notes from Wigs: I use only half a recipe of the Lemon Icing for each cake, and that is plenty. Also, I have learned to wait until the cake is warm to put on the glaze. When cake was hot, all the glaze simply ran off down the sides of my cake and puddled at the base of the cake on the plate.