Tucson Lemon Cake Food
TUCSON LEMON CAKE
This poppy seed-flecked bundt cake is crowned with the sweet touch of a lemon glaze.
Provided by Allrecipes Member
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 325 . Grease and flour 12-cup bundt cake pan or tube pan, 10x4 inches.
- Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.
- 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.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. 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.
- For the Lemon Glaze: Mix all ingredients.
Nutrition Facts : Calories 625.3 calories, Carbohydrate 102.8 g, Cholesterol 71 mg, Fat 21.3 g, Fiber 1.8 g, Protein 8.4 g, SaturatedFat 3.9 g, Sodium 560.5 mg, Sugar 71 g
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