Tucson Lemon Cake Recipes

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TUCSON LEMON CAKE



Tucson Lemon Cake image

This poppy seed-flecked Bundt cake is crowned with the sweet touch of a lemon glaze.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 8

Number Of Ingredients 14

1 1/2 cups granulated sugar
1/2 cup butter or margarine, softened
3 eggs
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup poppy seed
2 tablespoons grated lemon peel
2 tablespoons lemon juice
2 cups powdered sugar
1/4 cup butter or margarine, melted
2 tablespoons grated lemon peel
1/4 cup lemon juice

Steps:

  • Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.
  • In medium bowl, mix flour, baking soda and salt. Add to sugar mixture alternately with buttermilk, beating until well blended. Stir in poppy seed, 2 tablespoons lemon peel and 2 tablespoons lemon juice. Spread in pan.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
  • Meanwhile, in medium bowl, mix all glaze ingredients until smooth.
  • Remove cake from oven. Immediately poke several holes in top of cake with long-tined fork; pour about 2/3 of the glaze over top. Cool 20 minutes. Turn pan upside down onto heatproof serving plate; remove pan. Spread with remaining glaze.

Nutrition Facts : Calories 625, Carbohydrate 101 g, Cholesterol 130 mg, Fiber 2 g, Protein 8 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 480 mg

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