Grandma Gracies Lemon Cake Recipes

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LEMON GROVE BUNDT CAKE (MISS GRACE CAKE COMPANY)



Lemon Grove Bundt Cake (Miss Grace Cake Company) image

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!

Provided by blucoat

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 13

1 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons grated lemon peel, firmly packed
2 tablespoons fresh lemon juice
1/4 cup butter, softened
2 cups confectioners' sugar, sifted
1 1/2 tablespoons grated lemon peel, firmly packed
1/4 cup fresh lemon juice

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 389.5, Fat 15.7, SaturatedFat 9.5, Cholesterol 78.4, Sodium 244.1, Carbohydrate 59.3, Fiber 0.8, Sugar 40.7, Protein 4.3

GRANDMA GRACIE'S LEMON CAKE



Grandma Gracie's Lemon Cake image

Number Of Ingredients 12

1 (18 1/4-ounce) package yellow cake mix
1 (3.4-ounce) package instant lemon pudding mix
3/4 cup oil
3/4 cup water
4 eggs, beaten
1 Garnish powdered sugar
------------------------------
Glaze:
2 cups powdered sugar
2 tablespoons butter, melted
2 tablespoons water
1/3 cup lemon juice

Steps:

  • Combine all ingredients; mix well. Pour into a greased 13"x9" baking pan. Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Immediately poke holes through cake with a fork; pour glaze over cake. Dust with powdered sugar.Glaze:Combine all ingredients; stir until smooth.

Nutrition Facts : Nutritional Facts Serves

GRANDMA GEALY'S GLAZED LEMON CAKE



Grandma Gealy's Glazed Lemon Cake image

This lemon cake recipe by my grandmother, Patricia Gealy, has always been a family favorite. Now that she is sadly no longer with us, I am sharing it with the world so that everyone can enjoy it.

Provided by Elisabeth Day

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box lemon cake mix
1 (3 1/4 ounce) box lemon pudding mix
3/4 cup salad oil
3/4 cup water
3 eggs
2 cups powdered sugar
2 teaspoons salad oil
2 teaspoons water
1/2 cup lemon juice

Steps:

  • Combine cake mix, pudding mix, 3/4 cup salad oil, and 3/4 cup water. Mix well.
  • Add 3 eggs and mix for 3 minutes.
  • Bake in ungreased tube pan for 45-50 minutes at 350 degrees.
  • To make glaze, mix powdered sugar, lemon juice, 2 tsps salad oil, and 2 tsps water.
  • When cake is done and still hot, prick with a fork and pour glaze over it.

Nutrition Facts : Calories 527.7, Fat 24.6, SaturatedFat 3.8, Cholesterol 56.8, Sodium 487, Carbohydrate 74.2, Fiber 0.6, Sugar 46.3, Protein 4.2

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