| 4 x eggs. | | 3 cup all-purpose flour | | 1 tbl baking powder | | 1 tsp baking soda | | Pinch of salt | | 1 cup butter, (12 lb) at room temperature (2 sticks, see note) | | 2 cup granulated sugar | | 4 x eggs, at room temperature | | 1 tsp vanilla | | 2 tsp grated lemon zest | | 1 cup buttermilk, at room temperature |
| | This old cake, which has been around at least since the Depression, is so named because it calls for 1 cup of butter , 2 cups of sugar, 3 cups of flour and Butter and flour two 8 inch round cake pans. Preheat oven to 350 degrees. | | Sift together flour, baking powder, baking soda and salt , and set aside. Cream butter and sugar until mixture lightens into cream color, about 2 minutes. Add eggs one at a time, scraping bowl well after each addition. Beat about 5 minutes after all the eggs are added. Add the vanilla and lemon zest . Alternately add the flour mixture and buttermilk , starting and ending with the flour, and mix briefly after each addition. Spread evenly in pans and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when touched. Cool on wire rack . | | Cake can be frosted with any favorite icing. It makes a wonderful, large strawberry shortcake. Or, the lemon curd recipe from the accompanying Lemon Poppy Seed Cupcake recipe can be spread over each layer and powdered sugar sprinkled over the top of the cake. | | Note: Use real butter or stick margarine . Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results. |
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