Tucson Lemon Cake Recipe
Ingredients:
- 2 1/2 cups flour
- 1 1/2 cups granulated sugar
- 1/2 cup margarine, softened
- 3 eggs
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1/4 cup poppy seed
- 2 tablespoons grated lemon peel
- 2 tablespoons lemon juice
- Lemon Glaze (recipe follows)
Directions:
- Preheat oven to 350 degrees 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 minutes.
- 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 minutes.
- Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan. Spread with remaining glaze.
- Lemon Glaze
- 2 cups powdered sugar
- 2 tablespoons grated lemon peel
- 1/4 cup margarine, melted
- 1/4 cup lemon juice
- Mix all ingredients together and stir until well blended.