Name: Lemon Grove Bundt Cake
Ingredients: 1/2 c Applesauce; 1/2 c Butter, softened; 2 c Sugar; 3/4 c Egg beaters® 99% egg substitute; 3 c Flour, Sifted; 1/2 tb Baking soda; 1/2 tb Salt; 14 tb Buttermilk, dried; 1 c Water; 2 tb Lemon peel, grated; 2 tb Fresh lemon juice; 1 c Powdered sugar; 1/2 c Fresh lemon juice

Trials can devastate us because we are often looking as to how they are affecting our lives. Yet when we can die to self and desire God’s glory as a result of them, we are given an entirely different outlook. We can actually rejoice if we know God’s name, God’s glory is being magnified as witnessed through our response to the trial. Specifically how? When others see our Christlike attitude – gratitude verses complaining, kindness verses anger, faith verses anxiety, contentment verses greed and joy verses bitterness – God is glorified. It means very little when godly character and spiritual fruit only appear when things are going well in our lives.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes	12	Servings

INGREDIENTS

1/2	c	Applesauce
1/2	c	Butter, softened
2	c	Sugar
3/4	c	Egg beaters® 99% egg substitute
3	c	Flour, Sifted
1/2	tb	Baking soda
1/2	tb	Salt
14	tb	Buttermilk, dried
1	c	Water
2	tb	Lemon peel, grated
2	tb	Fresh lemon juice
1	c	Powdered sugar
1/2	c	Fresh lemon juice

INSTRUCTIONS

LEMON ICING
Preheat oven to 325 degrees. In a very large bowl, cream butter (or
margarine) until very light; slowly add sugar until mixture is very light
and fluffy. Beat in eggs one at a time. In another bowl, sift flour, baking
soda and salt together. Add flour mixture alternately with buttermilk to
butter mixture. Begin and end with flour. Mix in lemon peel and juice. Pour
batter into greased and floured 10-inch tube or 12-inch bundt pan. Bake for
65-75 minutes or until toothpick inserted in center comes out clean. Place
pan on rack for 10 minutes to cool. Turn cake out of pan onto rack. Spread
with as much lemon icing as the cake can absorb (about a third of the
icing) Allow cake to cool completely then frost with remaining icing.
ICING: Blend sugar and lemon juice together and drizzle over cooled lemon
cake
Recipe by: Jo Anne Merrill
Posted to Digest eat-lf.v097.n042 by Katherine Rodman <afn25136@afn.org> on
Feb 12, 1997.

A Message from our Provider:

“Don’t confuse God’s patience with his final response”