Tucson Lemon Cake Food

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 Allrecipes Member

Time 1h35m

Yield 8

Number Of Ingredients 14

Ingredients

1 ½ cups white sugar
½ cup margarine, softened
3 large eggs eggs
2 ½ cups Gold Medal® all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¼ cup poppy seeds
2 tablespoons grated lemon zest
2 tablespoons lemon juice
2 cups confectioners' sugar
¼ cup margarine
2 tablespoons grated lemon zest
¼ cup lemon juice

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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