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Lemon Grove Bundt Cake

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      Title: LEMON GROVE BUNDT CAKE
 Categories: Cakes, Bundt, Desserts
      Yield: 1 Servings
 
           -Jo Anne Merrill
      1 c  Butter; softened
      2 c  Sugar
      3 lg Eggs
      3 c  Flour, All-Purpose; sifted
    1/2 ts Baking Soda
    1/2 ts Salt
      1 c  Buttermilk
      2 tb Lemon Peel; grated
      2 tb Lemon Juice; fresh
           Lemon Icing:
    1/4 c  Butter; softened
      2 c  Sugar, powdered
  1 1/2 tb Lemon Peel; grated
    1/4 c  Lemon Juice; fresh
 
   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 (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 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.
    This cake was a second place winner at the Del Mar fair.
    Jo Anne Merrill
 
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