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Tucson Lemon Cake
Tucson Lemon Cake
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Prep Time:
20 minutes
Total Time:
1 hour 35 minutes
Lemon-glazed poppy seed Bundt cake.
Ingredients:
  • 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
  • 1/4 cup lemon juice
Instructions:
  • Preheat your oven to 325°F. Prepare a 12-cup fluted tube cake pan by greasing and flouring it. In a large bowl, use an electric mixer on medium speed to beat together granulated sugar and 1/2 cup of butter until light and fluffy. Then, mix in the eggs one at a time.
  • Combine flour, baking soda, and salt in a medium bowl. Alternately add the flour mixture and buttermilk to the sugar mixture, beating until well combined. Mix in poppy seeds, 2 tablespoons of lemon peel, and 2 tablespoons of lemon juice. Spread the batter evenly in the pan.
  • Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
  • In a medium bowl, combine all glaze ingredients until silky and well blended.
  • Once the cake is out of the oven, use a long-tined fork to poke several holes on top. Pour about 2/3 of the glaze over the cake immediately. Let it cool for 20 minutes. Invert the pan onto a heatproof serving plate, remove the pan, and spread the remaining glaze on top.

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