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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.
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).
PER SERVING % DAILY VALUE 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.
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.
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