Actually, here it is....found it on Nigella's website.
Glazed Lemon Cake
1/2 pound 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 (Nigella's note: or sour cream, which I use)
2 tightly packed tablespoons grated lemon zest
2 tablespoons fresh lemon juice
Lemon Icing (recipe follows)
1. Preheat oven to 325 degrees F. Grease a 10-inch tube or Bundt 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 or sour cream, beginning and ending with dry ingredients. Add lemon zest and juice.
4. Pour batter into prepared cake pan. Set on the middle racdk of the oven and bake for 1 hour and 5 minutes, or until cake pulls away from sides of pan and a tester 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.
Serves 8 to 10.
Lemon Icing
1 pound confectioners' sugar
8 tablespoons 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.
Source: Nigella's website, from Silver Palate cookbook.
http://www.nigella.com/recipe/recipe_detail.aspx?rid=20247
Nigella’s note: This recipe comes from The Silver Palate Cookbook and is one of the absolute best lemon cakes you can make and eat. Made with lots of zest and juice of lemons, this cake has the right touch of sweet and tang, and will make you happy after the first bite!
In addition to greasing the cake pan generously, I flour it as well, just to relieve the cake-releasing anxiety I always get when making a cake.
http://www.nigella.com/recipe/recipe_detail.aspx?rid=20247
