Rose Story Farm Lemon Cake

 

This is the delicious Rose Story Farm lemon cake recipe using lemons picked from our citrus trees. Patti bakes them fresh the night before for guests in a rose shaped bundt pan.

Cake Mix Ingredients
3 cups flower, sifted1 cup butter, softened
2 cups granulated sugar
3 eggs, at room temperature
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
2 tablespoons fresh grated lemon rind, packed
2 tablespoons fresh lemon juice

Lemon Glaze Ingredients
2 tablespoons butter, softened
1 cup confectioner's sugar
1 and 1/2 tablespoons fresh grated lemon rind, packed
2 tablespoons fresh lemon juice

Directions:
Cream 1 cup of butter until light and fluffy. Slowly add 2 cups
sugar and continue beating until light and fluffy. Blend in 3 eggs,
one at a time.

Sift together 3 cups of flour, 1/2 teaspoon of baking soda and 1/2
teaspoon of salt. Add the flour mixture alternately with 1 cup
buttermilk to the creamed mixture, beating after each addition.
Mix in 2 tablespoons of fresh grated lemon rind and 2 tablespoons
fresh lemon juice. Pour batter into greased and floured bundt pan.

Bake in preheated 325 degree oven for approximately 1 hour and
10 minutes.

To prepare the glaze, blend together 2 tablespoons butter and 1
cup sifted powdered sugar. Mix in 1 tablespoon fresh grated
lemon peel and 2 tablespoons fresh lemon juice, a little at a time
until desired consistency.

Enjoy!