Tucson Lemon Cake

Tucson Lemon Cake

2 1/2 C. flour

1 1/2 C. sugar

1/2 C. margarine, softened

3 eggs

1 t. baking soda

1 C. buttermilk

1/4 cup poppy seed

2 T. grated lemon peel

2 T. lemon juice

Lemon Glaze (recipe follows)

Preheat oven to 350° F. Grease and flour a 12-cup bundt cake pan.

With an electric mixer, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time. Mix flour and baking soda; beat into sugar mixture alternately with milk until well blended. Stir in poppy seed, lemon peel and lemon juice.

Spread in bundt cake pan. Bake 50-55 min. Immediately poke holes in top of cake with long-tined fork; pour about 2/3 of the lemon glaze over top before taking out of pan. Cool 20 min. Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan. Spread with remaining glaze.

Lemon Glaze:
2 C. powdered sugar; 2 T. grated lemon peel; 1/4 C. margarine, melted; 1/4 C. lemon juice. Mix all ingredients together and stir until well blended.  

Source: Chyrel

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