Rose Farm Lemon Cake

Rose Farm lemon cake recipe using lemons picked from their citrus trees is baked fresh the night before for guests in a rose shaped bundt pan.

Ingredients:

Cake Mix

3 cups flour, sifted

1 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 zest, packed

2 tablespoons fresh lemon juice

Lemon Glaze Ingredients

2 tablespoons butter, softened

1 cup confectioner's sugar

1 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 tablespoon 

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, softened with 1 cup powdered sugar and lemon zest.  Add up to 2 tablespoons lemon juice stirring to desired consistency.  

Or sifted powdered sugar sprinkled atop cooled cake. also is very pretty.

Enjoy!