Lemon Cake

from Under the Tuscan Sun
Cream together 1 cup of sweet butter and 2 cups of sugar. Beat in 3 eggs, one at a time. The mixture should be light. Mix together 3 cups of flour, 1 teaspoon of baking powder, ¼ tsp. Salt and incorporate this with the mixture alternately with 1 cup buttermilk (or 1 cup cream). Begin and end with flour mixture. Add 3 TBSP of lemon juice and grated zest of the lemon. Bake in a nonstick bundt at 300 for 50 minutes. Test for doneness with a toothpick. The cake can be glazed with ¼ cup of soft butter into which 1 ½ cups of powdered sugar and 3 TBSP of lemon juice have been beaten. Decorate with tiny curls of lemon rind.