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Lemon Buttermilk Bundt Cake

2 1/2 c. sifted flour
2 1/2 c. sugar
1 c. buttermilk
3 sticks margarine, softened
1/4 tsp. baking soda
3 tbsp. lemon extract
4 eggs
1 tbsp. warm water

Preheat oven to 325 degrees. Grease and flour a 10" tube or bundt pan. Cream butter, sugar and eggs together. Gradually add one cup of flour. In a separate bowl, combine buttermilk, baking soda and warm water. Add one-half of buttermilk mixture to flour mixture. Mix well. Add the remaining flour, buttermilk mixture and lemon extract and mix well. Bake for one hour or until toothpick inserted in center comes out clean.

LEMON ICING
Juice of 2 lemons
1 c. powdered sugar

Mix lemon juice and powdered sugar together until smooth. Pour over the cake while the cake is still warm.