---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 1 Servings
       1 c  Butter; softened
       2 c  Sugar
       3    Eggs,large
       3 c  Flour,all-purpose; sifted
     1/2 ts Baking soda
     1/2 ts Salt
       1 c  Buttermilk
       2 tb Lemon peel,grated
       2 tb Lemon juice,fresh
            Lemon icing:
     1/4 c  Butter; softened
       2 c  Powdered sugar
   1 1/2 tb Lemon peel,grated
     1/4 c  Lemon juice,fresh
   Recipe by: Jo Anne Merrill Preheat oven to 325 degrees. In a very large
   bowl, cream butter (or margarine) until very light; slowly add sugar until
   mixture is very light and fluffy. Beat in eggs one at a time. In another
   bowl, sift flour, baking soda and salt together. Add flour mixture
   alternately with buttermilk to butter mixture. Begin and end with flour.
   Mix in lemon peel and juice. Pour batter into greased and floured 10-inch
   tube or 12-inch bundt pan. Bake for 65-75 minutes or until toothpick
   inserted in center comes out clean. Place pan on rack for 10 minutes to
   cool. Turn cake out of pan onto rack. Spread with as much lemon icing as
   the cake can absorb (about a third of the icing) Allow cake to cool
   completely then frost with remaining icing. ICING: Blend butter and sugar
   together in a medium bowl. Mix in peel and juice, 1 tablespoon at a time,
   until the frosting is of spreading consistency. If the entire amount of
   jucie is used,  the icing will be thin and possibly difficult to spread
   evenly, however a very tangy frosting greatly enhances the flavor of the
   cake. This cake was a second place winner at the Del Mar fair. Jo Anne