Miss Grace Lemon Cake

Growing up in Los Angeles, there were a few staple treats. Sometimes, it was a midnight run to Western Bagel to get hot bagels just out of the oven and other times it was Mis Grace Lemon Cake.

Miss Grace holds a special place because, it was the dessert my mother always took to USC football games when we were tailgating. It is the perfect combination of lemon and butter flavors. It is tart and sweet at the same time.

My mother’s friend used to say that we had to cut it very, very thin to appreciate the flavor.

Long ago it was sold to another bakery here in Los Angeles and somehow it never felt the same. I have been trying to recreate that flavor forever and I think I have finally come up with the perfect recipe.

If you are familiar with Miss Grace, let me know what you think. Did I nail it!

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Copycat Lemon Bundt Cake

My favorite bakery cake, broken down for you to make at home.
Course: Endings
Cuisine: American
Keyword: butter, cake, lemon



  • 1 cup Unsalted butter, at room temperature
  • 2-1/4 cups Granulated White Sugar
  • 3 Large Eggs, at room temperature
  • 3 cups All-Purpose Flour, sifted
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk
  • 2 Tablespoons freshly grated lemon zest, firmly packed
  • 3 Tablespoons Fresh Lemon Juice

Lemon Glaze

  • 2 cups Confectioners' Sugar, sifted
  • 1/4 cup Fresh Lemon Juice



  • Preheat oven to 325°.
    Butter, generously, the bundt pan.
    In a stand-up mixer fitted with a paddle, cream butter until it is light in color.
    Gradually add sugar and beat unti light and fluffy.
    Add eggs, one at a time.
  • In a separate bowl, whisk together flour, soda and salt.
    Alternating with Buttermilk, add the flour mixture to butter mixture. Start and finish with flour.
    Beat until just combined, do not overwork.
    Add in the lemon zest and lemon juice and stir to just combine.
  • Pour batter into prepared bundt pan.
    Bake for 55-65 minutes, depending on your oven. A tester should come out with just a few moist crumbs.
    Let cool in pan, for 10 minutes them turn out and cool completely on a rack.

Lemon Glaze

  • While cake is cooling, make glaze.
    Using a handheld whisk, gradually add lemon juice to confectioners' sugar. Only add the amount of lemon juice you need for a thick pourable glaze. You don't want it to be too runny.
    When cake is cool, pour glaze generouslu around cake.

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