1/2 lb. (2 sticks) butter, softened
2 c. granulated sugar
3 eggs
3 c. unbleached all purpose flour, sifted
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
2 tightly packed tbsp. grated lemon zest
2 tbsp. fresh lemon juice

LEMON ICING:

1 lb. confectioners sugar
8 tbsp. (1 stick) sweet butter, softened
3 tightly packed tbsp. grated lemon
1/2 c. fresh lemon juice

Cream sugar and butter thoroughly. Mix in lemon zest and juice. Spread on warm cake.

Preheat oven to 325 degrees. Grease 10 inch tube pan.

Cream butter and sugar until light and fluffy. Beat addition.

Sift together flour, baking soda, salt. Stir dry ingredients into egg mixture alternately with buttermilk beginning and ending with dry ingredients. Add lemon zest and juice.

Pour batter into prepared tube pan. Set on the middle rack of oven and bake for 1 hour 5 minutes or until cake pulls away from sides of pan and a tester inserted into the center comes out clean.

Cool cake in the pan set on rack 10 minutes. Remove cake from pan and spread on icing at once, while cake is still hot. 8 to 10 portions.