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Tuscon Lemon Cake




Source of Recipe


bettycrocker.com






List of Ingredients



• 1 1/2 cups sugar
  
• 1/2 cup stick margarine or butter, softened
  
• 3 eggs
  
• 2 1/2 cups all-purpose flour
  
• 1 tsp baking soda
  
• 1/2 tsp salt
  
• 1 cup buttermilk
  
• 1/4 cup poppy seed
  
• 2 T grated lemon peel
  
• 2 T lemon juice
  
• Lemon Glaze (below)
  






Instructions



1. Preheat oven to 325 degrees. Grease and flour 12-cup bundt cake pan or tube pan.
   
2. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.
   
3. Mix flour, baking soda and salt; beat into sugar mixture alternately with buttermilk until well blended. Stir in poppy seed, lemon peel and lemon juice. Spread in pan.
   
4. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
   
5. Immediately poke several holes in top of cake with long-tined fork; pour about 2/3 of the Lemon Glaze over top. Cool 20 minutes. Turn pan upside down onto heatproof serving plate; remove pan. Spread with remaining glaze.
   






Final Comments


LEMON GLAZE: 2 cups powdered sugar, 1/4 cup stick margarine or butter, melted; 2 T grated lemon peel; 1/4 cup lemon juice

Mix all ingredients.