Lemon Grove Bundt Cake
Ingredients
1 C. butter; softened
2 C. sugar
3 eggs, large
3 C. flour, all-purpose; sifted
1/2 tsp. baking soda
1/2 tsp. salt
1 C. buttermilk
2 Tbsp. lemon peel, grated and 2 Tbsp. lemon juice, fresh
1/4 C. butter; softened
2 C. powdered sugar
1 1/2 Tbsp. lemon peel, grated
1/4 C. lemon juice, fresh
Cooking Instructions
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. Allow cake to cool completely then frost with remaining icing. Icing: Blend the butter and sugar together in a medium bowl. Mix in peel and juice, 1 Tbls. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)