Miss Grace Lemon Cake

This was actually was given to me by someone who had "duplicated" the Miss Grace Lemon Bundt cake. This is a GREAT lemon Bundt cake. I have been making this cake for years, even when I had a small bakery in California, it was a favorite of many of our customers. It is easy and tasty.

Ingredients

Cake

• 1 (18.25 ounce) box white or yellow cake mix* with pudding in the mix
• 4 large eggs
• 1 cup sour cream
• 1 (6 ounce) can frozen lemonade, thawed

Icing

• 3 cups powdered sugar
• 2 teaspoons pure lemon extract
• 3 tablespoons soft butter
• 1/3 cup WARM milk

Instructions

1. Heat oven to 350 degrees F. Grease and flour** a Bundt pan.

Cake

1. In a large bowl mix all ingredients on low speed just until moistened. Increase speed to medium and beat for an additional 2 to 3 minutes or until mixture is smooth.
2. Pour into pan and bake for 35 to 40 minutes or until top springs back when lightly touched.
3. Cool cake in pan for 10 to 15 minutes.
4. Make icing while cake is cooling.

Icing

1. Pour powdered sugar into a blender container, then add remaining ingredients. Cover container and blend for 30 to 45 seconds or until smooth.
2. Transfer cooled cake onto serving plate and drizzle with blender icing.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

This recipe is also nice when made into small 3 to 4 inch Bundt cakes. If making smaller cakes, be sure to decrease the baking time to about 17 minutes.

Attribution

Posted by Cookin'Mom at recipegoldmine.com.

Originally posted by Karen.