Lemon Laughter

My nephew IV has a really keen sense of humor. Even before he could talk he found ways to make people laugh. When he was not even two years old yet he had one little "act" that he always did for his audience. Whenever we would dine out with him he used to take a lemon off the table, put it close to his mouth and make an extreme pucker face and shake his shoulders like he was reacting to the sourness of the lemon. He would do it over and over again until he had us in stitches. He has always had the most acute sense of what is funny and perfect timing. I could write chapters on the funny things he has said and done since he has learned to talk, but I will always remember his first wordless joke.

Glazed Lemon Buttermilk Cake
Adapted from Cooking Light

Ingredients

Cake:

• 3 tablespoons grated lemon rind (about 2 lemons)
• 3 tablespoons fresh lemon juice (about 1 lemon)
• Cooking spray
• 1 1/2 cups plus 2 tablespoons granulated sugar, divided
• 3 cups all-purpose flour (13 1/2 ounces)
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 3 large eggs
• 1 cup low-fat buttermilk

Lemon glaze:

• 1 cup powdered sugar
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon low-fat buttermilk
• 1 teaspoon grated lemon rind (optional)

Preparation

Preheat oven to 350°.

To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside.

Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, salt, and baking soda in a large bowl, stirring well with a whisk.

Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add remaining 1 1/2 cups granulated sugar, and rind mixture beating until well blended. Add eggs, 1 at a time, beating well after each addition.

Add flour mixture and 1 cup buttermilk alternately to sugar mixture,

beating at low speed, beginning and ending with flour mixture.

Spoon batter into prepared pan.

Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack;

remove from pan. Cool completely on wire rack.

To prepare glaze, combine powdered sugar, 1 1/2 tablespoons juice, and 1 tablespoon buttermilk in a small bowl, stirring until smooth.

Drizzle glaze over warm cake. Garnish with grated lemon rind once glaze is set, if desired. (I forgot this step, but think it would have been pretty if I had remembered.)

Click Here for My Adapted Printable Recipe