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Lemon Grove Bundt Cake

 
87

Lemon Grove Bundt Cake recipe

Yield

16

servings

Prep

15

min

Cook

75

min

Ready

110

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 cup butter
softened
2 cups sugar
3 large eggs
3 cups all-purpose flour
sifted
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 tablespoons lemon zest
grated
2 tablespoons lemon juice
fresh
Lemon icing
¼ cup butter
softened
2 cups powdered sugar
1 ½ tablespoons lemon zest
grated
¼ cup lemon juice
fresh

Directions

Preheat oven to 325℉ (160℃).

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 to 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 jucie 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 155536% of calories from fat
 % Daily Value *
Total Fat 63g 97%
Saturated Fat 38g 191%
Trans Fat 0g
Cholesterol 314mg 105%
Sodium 892mg 37%
Total Carbohydrate 79g 79%
Dietary Fiber 3g 13%
Sugars g
Protein 34g
Vitamin A 40% Vitamin C 30%
Calcium 13% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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