Lemon Grove Bundt Cake (Miss Grace Cake Company) - cooking recipe

Ingredients

Cake
1 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons grated lemon peel, firmly packed
2 tablespoons fresh lemon juice
Lemon Glaze
1/4 cup butter, softened
2 cups confectioners' sugar, sifted
1 1/2 tablespoons grated lemon peel, firmly packed
1/4 cup fresh lemon juice

Preparation

To Prepare Cake Batter: In a very large bowl cream the butter (1 cup) until light, slowly adding the granulated sugar and continuing to beat until the mixture is light and fluffy. Blend in one egg at a time.
In another bowl sift together the flour, soda and salt. Add the flour mixture alternately with the buttermilk to the creamed mixture, beginning and ending with the flour. Beat well after each addition. Mix in the rind and the juice (2 tablespoons each). Pour the batter into a greased and lightly floured 10-inch tube pan or a 12-cup bundt pan.
Bake in a preheated 325F oven for 65-75 minutes or until a toothpick inserted in the center comes out clean. Place the pan on a rack to cool for 10 minutes then turn the cake out onto a rack and spread with as much Lemon Glaze as the cake will absorb (about 1/3 to 1/2 of the icing). Allow cake to cool completely, then frost with the remaining icing.
To Prepare Glaze: In a mixing bowl blend together thoroughly the 1/4 cup of butter and the confectioners sugar. Mix in the remaining rind and juice, one tablespoon at a time, until the frosting is of spreading consistency. If the entire amount of lemon is used, the icing will be thin and runny. However a very tangy frosting greatly enhances the flavor of the cake. Thin frosting may be chilled a few minutes to make it easier to spread. Or you may want to add a little more confectioners sugar to the icing that remains to be spread on the cooled cake.