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TUCSON LEMON CAKE
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Desserts
Bundt
Amount Measure Ingredient -- Preparation Method
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SANDY VAN BIBBER (XWCG89A)
-----TUCSON LEMON CAKE-----
1 1/2 c Sugar
3 x Eggs
2 1/2 c Flour
1 t Baking soda
1/2 ts Salt
1 c Buttermilk
1/4 c Poppy seeds
2 tb Grated lemon peel
2 tb Lemon juice
-----LEMON GLAZE-----
2 c Powdered sugar
1/4 c Margarine/butter
2 ts Grated lemon peel
1/4 c Lemon juice
Heat oven to 325F. To prepare cake, grease and flour
12 cup Bundt cake pan or 10x 4 in tube pan. Beat sugar
and margarine in large bowl on medium speed until
light and fluffy. Beat in eggs, 1 at a time. Mix
together flour, baking soda and salt. Beat into sugar
mixture alternately with buttermilk until well
blended. Stir in poppy seeds, lemon peel and lemon
juice. Spread in pan. Bake until wooden pick inserted
in center comes out clean, 50-55 minutes. Immediately
poke holes in top of cake with long-tined fork. To
prepare Lemon Glaze, mix together all ingredients
until well blended and pour abour 2/3 of it over top
of cake. Cool 20 minutes. Inver on heatproof serving
plate and remove pan. Spread with remaining glaze.
Betty Crocker Regional/International Recipes 1992
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