Tucson lemon cake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| SANDY VAN BIBBER (XWCG89A) | ||
| 1½ | cup | Sugar |
| 3 | xes | Eggs |
| 2½ | cup | Flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Buttermilk |
| ¼ | cup | Poppy seeds |
| 2 | tablespoons | Grated lemon peel |
| 2 | tablespoons | Lemon juice |
| 2 | cups | Powdered sugar |
| ¼ | cup | Margarine/butter |
| 2 | teaspoons | Grated lemon peel |
| ¼ | cup | Lemon juice |
Directions
TUCSON LEMON CAKE
LEMON GLAZE
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 ⅔ 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