Tucson lemon cake
Tucson lemon cake recipe in the cake category
Recipe ingredients:
- 2 1/2 cups flour
- 1 1/2 cups granulated sugar
- 1/2 cup margarine, softened
- 3 eggs
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1/4 cup poppy seed
- 2 tablespoons grated lemon peel
- 2 tablespoons lemon juice
- Lemon glaze:
- 2 cups powdered sugar
- 2 tablespoons grated lemon peel
- 1/4 cup margarine, melted
- 1/4 cup lemon juice
Recipe method:
- Preheat oven to 350 degrees F.
- Grease and flour a 12 cup Bundt cake pan.
- With an electric mixer, beat sugar and margarine until light and fluffy.
- Beat in eggs, one at a time.
- Mix flour and baking soda.
- Beat into sugar mixture alternately with milk until well blended.
- Stir in poppy seed, lemon peel and lemon juice.
- Spread in Bundt cake pan.
- Bake 50 to 55 minutes.
- Immediately poke holes in top of cake with long tined fork.
- Pour about 2/3 of the lemon glaze over top before taking out of pan.
- Cool 20 minutes.
- Invert on serving plate using a knife to loosen the edges and middle of pan.
- Remove pan.
- Spread with remaining glaze.
- Lemon glaze: Mix all ingredients together and stir until well blended.
Tags: Tucson, lemon, recipe, cake, recipes, cooking