Lemon Grove Bundt Cake Recipe
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Lemon Grove Bundt Cake
1 cup butter, softened
2 cup sugar
3 eggs,large
3 cup flour,all-purpose, sifted
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 tbsp lemon peel,grated
2 tbsp lemon juice,fresh
lemon icing:
1/4 cup butter, softened
2 cup powdered sugar
1 1/2 tbsp lemon peel,grated
1/4 cup 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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Per Serving (excluding unknown items): 4613 Calories; 232g Fat (44.2%
calories from fat); 11g Protein; 650g Carbohydrate; 0g Dietary Fiber;
629mg Cholesterol; 4300mg Sodium. Exchanges: 1 Non-Fat Milk; 46 Fat; 43
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Jo Anne Merrill
Preparation Time: 0:00
Serves: 1 |
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