Rose Story Farm's Famous Lemon Bundt Cake

This Easter, Tyson and I hosted our first ever Easter Brunch. Little to say, I was a little Nervous.... Lots of family, lots of drinks and food.... yikes! It turned out to be a great sucess and everyone had a great time. We had a grand selection of food. Jeannie (Ty's mom) made a delicious French Toast Casserole with Agave Maple Syrup, We had Deviled Eggs from Granny, Mimi's Tomato Basil Quiche and Potato Salad, a Ham, Croissants, cupcakes, and this deliecious Lemon Bundt Cake. I cannot take credit for it... but here is the recipe so you can try it! Its a winner!

Rose Story Farm's Famous Lemon Cake

1 Cup butter, softened
2 cups granulated sugar
3 eggs, at room temperature
3 cups sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons fresh grated lemon rind, packed
2 tablespoons fresh lemon juice


Lemon Glaze:

2 tablespoons butter, softened
1 cup confectioners sugar, sifted
1 1/2 tablespoons fresh grated lemon rind, packed
2 tablespoons fresh lemon juice

Baking instructions:

1. 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.

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

3. Bake in preheated 325 degree oven approx 1 hour and 10 minutes. Cool on rack for 10 minutes and then turn the cake out on a serving plate. Spread on the lemon glaze.

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