This cake uses both oil and butter. Oil keeps it moist, but butter gives its incomparable flavor.
3 cups flour
2 tsp baking powder
3/4 tsp salt
1 1/2 cups sugar
1/2 cup butter, room temperature
Grated peel of 2 lemons
3 large eggs
2 tsp vanilla extract
1 1/4 cups buttermilk
1/2 cup vegetable oil
Preheat oven to 325F. Grease and flour a 10-cup Bundt pan (or tube pan).
In a bowl, sift together flour, baking powder and salt. Set aside.
In a large bowl, cream together butter and sugar until light. Beat in lemon zest, then beat in the eggs one at a time until well combined.
In a 16-oz measuring cup or small bowl, combine vanilla, buttermilk and vegetable oil.
Working in two or three additions, alternately add the flour mixture and the buttermilk mixture to the butter mixture, ending with dry ingredients. Stir only until no streaks of flour remain. Pour into prepared pan.
Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.
Cool on a wire rack. Perfect as is.
But if you wish, you can add a Lemon Glaze:
2 tbsp butter, melted and cooled
2 tbsp lemon juice
Grated peel of 1/2 or 1 lemon (to taste)
1 1/2 cups confectioners’ sugar
Combine all ingredients in a small bowl and whisk until smooth. Drizzle over cooled cake.
Note: I added ½ cup of currants (mixed with a little of the flour mixture, so they don’t sink) at the end. Wonderful.
(Adapted by me from a recipe found on the web)