So Many Fresh Lemons...

I had a drawerful of beautiful yellow lemons, and since I've been obsessing over all things Italian, I decided to make Frances Mayes' lemon cake which was featured in the "winter recipes" section of Under the Tuscan Sun
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It's yummy! I didn't actually have any buttermilk, and had just ran out of regular milk, so I used coconut milk, and it still tasted fab!

Ingredients
1 cup sweet butter
2 cups sugar
3 eggs
3 cups flour
1 tsp baking powder
1/4 tsp salt
1 cup buttermilk
3 tbsp lemon juice
zest of one lemon
1/4 cup butter, softened
1 1/2 cup powdered sugar
3 tbsp lemon juice


Directions
1. cream together 1 cup butter and sugar. beat in 3 eggs, one at a time. the mixture should be light.
2. mix together flour, baking powder, salt.
3. mix dry mix into butter/sugar mix alternating with buttermilk. begin and end with flour mixture.
4. add lemon juice and lemon zest.
5. bake in nonstick tube pan at 300 degrees for 50 minutes. test doneness with toothpick.
6. glaze with mixture of softened butter, powdered sugar and lemon juice. decorate with tiny curls of lemon rind.