0 recipes from contoocook and beyond


l cup butter, room temp, plus more for baking pan
2 cups granulated sugar
4 large eggs, room temp
3 cups flour
l/2 tsp. baking soda
l/2 tsp. salt
l cup buttermilk
2-l/2 tbsps. freshly grated lemon zest (3 large lemons)
2-l/2 tbsps. ‘ ‘ ””” ”’ (2 LEMONS)
l cup fresh blueberries
For the glaze:
l/2 cup confect. sugar
l/2 cup fresh lemon juice (4 lemons)
3 tbsps. freshly gated lemon zest (3 lemons)
Prehat oven 325 with rack in center. Butter a l0″ tube pan; set aside. In bowl of electric mixer with paddle attachment cream butter and sugar on med speed until light and fluffy about 3 mins. Add eggs, one at a time beating well after each addition and scraping down sides of bowl. Sift together flour, baking soda and salt into a med bowl. Add flour mixture to butter mix in three additions, alternating with buttermilk and beginning and ending with the flour mixture. Stir in lemon zest and juice. Gently fold in blueberries. Pour batter into prepared pan smoothing top with rubber spatula. Bake until tester comes out clean and cake has begun to pull away from sides of pan, about l hr. l5 mins. Transfer pan to wire rack to cool for l0 mins. Meanwhile prepare glaze: in small bowl whisk together confect. sugar, lemon juice and zest until smooth; set aside. Invert cake onto a rack. Prick the surface numerous times with a toothpick. Brush with a brush the glaze over the surfgace of the warm cake and cool to room temp. Store wrapped in plastic for up to 2 days at room temp. Martha Stewart TV show

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