2 c. sugar
1 c. butter
3 eggs
3 1/4 c. Softasilk cake flour
1/2 tsp. baking soda
1 c. buttermilk
2 tbsp. grated lemon peel
2 tbsp. lemon juice
Glaze (recipe follows)

Heat oven to 325 degrees. Beat sugar and butter in large bowl on medium speed until light and fluffy; beat in eggs, one at a time. Mix flour and baking soda; beat into sugar mixture alternately with buttermilk until well blended. Stir in lemon peel and juice, spread in greased and floured tube pan, 10 x 4 inches. Bake until wooden pick inserted in center comes out clean, about 1 hour; cool 20 minutes. Invert on wire rack, remove pan. Cool cake completely. Spread glaze over top of cake, allowing some to drizzle down side. Serve with fresh fruit and sweetened whipped cream if desired.

GLAZE:

1/3 c. butter
1/2 tsp. grated lemon peel
2 c. powdered sugar
2 to 4 tbsp. hot water

Heat butter in 2 quart sauce pan until melted; stir in lemon peel and powdered sugar. Stir in water, 1 tablespoon at a time until of desired consistency.