• 3 c. flour
• 1 c. buttermilk
• 1 tsp. vanilla extract
• 1 1/2 c. powdered sugar
• Fresh lemon or lime juice
• Grated lemon or lime zest
Prepare a 10-inch tube or Bundt pan by coating the inner surface with vegetable oil spray and dusting it with flour. Preheat oven to 325 degrees.
Place butter and sugar in bowl of a stand mixer. Beat on high speed until creamy and pale, about 5 minutes. Break eggs into a small bowl and whisk gently to break the yolks. Add eggs to butter mixture in two additions, beating well after each and scraping sides of bowl between beatings.
In a medium bowl, whisk together the baking soda, salt and flour. On medium speed, beat one-third of the flour mixture into creamed butter mixture. Stop mixer and add half the buttermilk. Turn mixer on low to prevent spatters and beat 30 seconds, then switch to high speed and beat 1 minute.
Add another one-third of the flour mixture, the rest of the buttermilk and the vanilla, and then the rest of the flour mixture, beating well after each addition and scraping the bowl periodically to incorporate all of the ingredients. Batter will be thick.
Scrape batter into prepared pan and rap bottom of pan on the counter to release any air bubbles. Bake in lower third of preheated oven about 1 hour, or until a toothpick or cake tester comes out clean. Cake may crack on top, but this is OK.
Cool in pan on wire rack 5 minutes, then turn cake out onto the rack to continue cooling.
To make glaze, combine powdered sugar and enough lemon or lime juice to reach a glaze consistency, then stir in some grated zest for color. Brush it on the cooled cake.
Nutrition per each of 20 servings (no glaze):
Calories 290 Fat 11 g Sodium 123 mg
Carbohydrates 45 g Saturated fat 6 g Calcium 27 mg