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    You are in: Home / Recipes / Lemon Grove Bundt Cake (Miss Grace Cake Company) Recipe
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    Lemon Grove Bundt Cake (Miss Grace Cake Company)

    Lemon Grove Bundt Cake (Miss Grace Cake Company). Photo by KarenSandler

    1/1 Photo of Lemon Grove Bundt Cake (Miss Grace Cake Company)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    25 mins

    1 hrs 5 mins

    blucoat's Note:

    This recipe is for the famous Miss Grace Lemon Cake (which can be purchased online for about $30). It makes a fabulously moist, buttery cake with a dense poundcake-like crumb and a bright lemony flavour. It's even better a day or 2 after baking when the glaze has had a chance to fully moisten the cake. You can substitute the buttermilk with yogurt. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Lemon Glaze

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on April 11, 2014

      55

      So many cakes end up just too dry. Not this lemon cake. Moist, and oh so flavorful. A fabulous frosting/glaze, although the recipe makes far more than you need. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2013

      55

      This recipe was wonderful! Just like the cake at the restaurant that everyone loves. I followed the directions exactly (make sure to sift your flour and mix well) and made no adjustments to the ingredients. I wouldn't change a thing. It was a huge hit.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2010

      35

      I was somewhat disappointed with the cake. It came out very dense and on the dry side. The taste was good.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon Grove Bundt Cake (Miss Grace Cake Company)

    Serving Size: 1 (113 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 389.5
     
    Calories from Fat 141
    36%
    Total Fat 15.7 g
    24%
    Saturated Fat 9.5 g
    47%
    Cholesterol 78.4 mg
    26%
    Sodium 244.1 mg
    10%
    Total Carbohydrate 59.3 g
    19%
    Dietary Fiber 0.7 g
    3%
    Sugars 40.7 g
    162%
    Protein 4.3 g
    8%

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