Lemon Cake

1 cup sweet butter
2 cups sugar
3 eggs beat in one at a time
3 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup buttermilk added alternately with the dry ingredients
Add 3 tbsp. of lemon juice and the grated zest of the lemon.

Bake in a nonstick tube pan at 300F degrees for 50 minutes.

The cake can be glazed with 1/4 cup of soft butter into which 1-1/2 cups of powdered sugar and 3 tbsp of lemon juice have been beaten.

from Under the Tuscan Sun by Frances Mayes