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LEMON GROVE BUNDT CAKE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Bundt
Desserts
Amount Measure Ingredient -- Preparation Method
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-Jo Anne Merrill
1 c Butter -- softened
2 c Sugar
3 lg Eggs
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 Sugar, powdered
1 1/2 tb Lemon Peel -- grated
1/4 c Lemon Juice -- fresh
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 juice 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 Merrill
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