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

Preheat oven to 325 degrees. Grease a 10-inch tube pan. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition. 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.

Pour batter into prepared pan. Bake in the center of oven for 1 hour and 15 minutes, or until cake pulls away from the sides of the pan and a tester inserted in the center comes out clean. Cool cake in the pan, set on a rack, for 10 minutes. Remove cake from pan and spread icing on at once, while cake is still hot.

LEMON ICING:

1 lb. confectioners' sugar
3 tbsp. grated lemon zest
1 stick sweet butter, softened
1/2 c. fresh lemon juice

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