Thursday, November 11, 2010

Miss Grace Lemon Bundt Cake

This is a copy cat recipe using a cake mix. If you are unfamiliar with the Miss Grace cakes, they are sold on line and lemon is one of their best sellers.  I usually steer away from cake mix recipes, made from scratch rates a lot higher (in my opinion) than a boxed mix any day.After all, this is a baking/cooking blog-not an avenue to promote Pillsbury or Betty Crocker boxed mixes.

After baking this cake, I was really surprised at the texture and flavor. It had a tart, lemony flavor and moist crumb.  By taste, you would not know that it was made from a boxed mix.

I have included an icing recipe below, but the flavor of the cake can stand alone by itself.  Note that it is a recipe for icing, not glaze.  The icing will run down the side of the cake, but it will be white and not soak into the cake. If you prefer more of a glaze, use a ratio of 1 to 1-juice of 1 lemon and 1 cup confectioners sugar.  The glaze will soak into the cake.  The actual Miss Grace Lemon cake does look like it has more of a glaze than icing.

Mrs Grace's  Lemon Bundt Cake
adapted from Henrie at group recipes

Ingredients (for cake)
6 oz can frozen lemonade concentrate (thawed)
4 eggs (room temp)
1 cup sour cream
1 box of yellow cake mix (with pudding in the mix)
2 tbs melted butter (for greasing pan)
1/4 cup of bread crumbs (for pan coating)

Ingredients (for icing)
1 tbs and 1 tsp of butter (softened but not melted)
1 1/3 tsp lemon extract
10 tbs and 2 tsp warm milk
2 cups confectioners sugar

To make the cake: take a bundt pan and thoroughly brush the inside with the melted butter.  Sprinkle the inside with the bread crumbs, turning and rolling pan so all is completely coated with breadcrumbs, especially the crevasses.  Preheat the oven to 350 degrees and place rack at the center level inside your oven.

Place eggs, sour cream and lemonade concentrate in a large bowl. Beat with an electric mixer until all is combined. Take a sifter and sift the cake mix ingredients into the same bowl.  Combine into batter with an electric mixer on low.  Once the dry mixture is distributed into the batter, change the mixer speed to medium and beat for another 2-3 minutes.

Pour batter as evenly as possible into the cake pan.  Should you need to level it more, gently tap cake pan on top of the counter or smooth the top with a wet knife.  Put pan in oven and bake until tester comes out clean or top springs back when lightly touched.  The baking time would be 35-40 minutes.

Cool in pan on wire rack for 20 minutes.  After that time, if you intend to glaze or ice the cake, turn cake out onto wire rack to finish cooling.  Otherwise, you can turn out onto cake plate.

To make the icing: Sift all the powdered sugar into a mixing bowl or blender. Add the remaining wet ingredients.  If using a blender, pulse the mixture for about 10 times then blend steady for 45 seconds until mixture is smooth.  If using mixture, blend with a wooden spoon until most of loose sugar is gone.  Then beat with an electric mixer for 45 seconds.  Icing should be smooth and pourable.

Drizzle icing over cooled cake and take off rack and place on cake plate when icing has firmed up.