Lemon Grove Bundt Cake

LEMON GROVE BUNDT CAKE

1 Preparation Time :

Categories : Cakes Bundt

Desserts

Amount Measure Ingredient -- Preparation Method -- -- --

-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 - - - - - - - - - - - - - - - - - -