Lemon Grove Cake
- Yield 12 servings
This zesty lemon cake makes a great summer time dessert.
- 1 cup butter, softened
- 2 cups granulated sugar
- 3 -- eggs, at room temperature
- 3 cups sifted flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons grated lemon rind, packed
- 2 tablespoons fresh lemon juice
- Lemon Icing:
- 1/4 cup butter, softened
- 2 cups confectioners' sugar, sifted
- 1 1/2 tablespoons grated lemon rind, packed
- 1/4 cup fresh lemon juice
- In a very large bowl cream the 1 cup butter until light, slowly add the granulated sugar, and continue beating until mixture is light and fluffy. Blend in eggs one 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 four and beating after each addition. Mix in the 2 tablespoons rind and 2 tablespoons juice. Pour the batter into a greased and lightly floured 10-inch tube pan or 12-cup (standard) bundt pan. Bake in a preheated 325F oven for 65 to 75 minutes or until a toothpick inserted in the center comes out clean. Place the pan on a rack to cool for 10 minutes. Turn the cake out on a rack and spread on as much Lemon Icing as the cake can absorb (about 1/3 to 1/2 of the icing). Allow cake to cool completely, then frost with remaining icing.
- To prepare icing, in a mixer bowl blend together thoroughly the 1/2 cup butter and the confectioners' sugar. Mix in the 1 1/2 tablespoons rind and 1/4 cup juice, one tablespoon at a time, until the frosting is of desired spreading consistency. If the entire amount of lemon juice is used, the icing will be thin and possibly a little difficult to spread evenly; however, a very tangy frosting greatly enhances the flavor of the cake. The frosting may be chilled for a few minutes to make it easier to spread.
Recipe reprinted with permission from The Junior League of Pasadena’s The California Heritage Cookbook (Pasadena, California, 1976).