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Tucson Lemon Cake
Tucson Lemon Cake
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) |
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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.
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