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Lemon Bundt Cake Recipe

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This recipe for Lemon Bundt Cake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Malkey
Added: Thursday, October 16, 2008


3 lemons
3 C. flour
3/4 tsp. salt
1/2 tsp. baking soda
2 C. sugar
1 C. butter, softened
4 lg. eggs
1 tsp. vanilla
1 C. buttermilk

2 C. powdered sugar
1/2 C. butter, softened
4 oz. cream cheese
2 TB fresh lemon juice
1/2 tsp. vanilla

Preheat oven to 325. Grease and flour 12-cup Bundt pan. Cake: From lemons, grate 2 TB peel and squeeze 3 TB lemon juice. Mix flour, salt, and baking soda. In bowl, with mixer on low speed, blend sugar and butter. On high, beat 3 min. On low, beat in eggs, 1 at a time, and vanilla. Beat in flour mixture alternately with buttermilk. Fold in peel and juice; spoon into pan. Bake 60-70 min. Cool in pan for 15 min, then invert onto serving plate. Frosting: In bowl, blend powdered sugar, butter and cream cheese. Beat in juice and vanilla. Beat until fluffy. Spread over cake




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