Cake Ingredients:1¼ cups flour ¼ tsp. salt ¼ tsp. baking soda ¼ tsp. baking powder 5 Tbsp. unsalted butter, softened ½ cup + 2 Tbsp. granulated sugar grated rind of 1-2 lemons 1 large egg ½ cup buttermilk or sour milk (add 1 Tbsp. lemon juice to milk)

Frosting Ingredients: 1 cup powdered sugar 1 Tbsp. unsalted butter, softened juice from 1-2 lemons; 2 Tbsp. for frosting, the rest for brushing on cake

Preheat oven to 350°F. Grease a 9" round cake pan. In a sm. bowl, combine flour, salt, baking soda, & baking powder. Set aside. In a med. bowl, beat butter, sugar & lemon zest until well combined. Add egg, beating well. Add flour mixture & buttermilk/sour milk to bowl, mixing well. Pour batter into prepared pan. Bake 25-35 mins or until cake springs back when touched lightly in center. Cool in pan on a wire rack. When cake is still a bit warm, prick with a knife & brush the top with all but 2 Tbsp. of the lemon juice. Prepare frosting: mix powdered sugar & butter until uniform. Add lemon juice & mix until creamy. Spread over slightly warm cake. Can be served room temp. or chilled.

Submitted by CSA member Kari Haus