Tucson Lemon Cake Recipe

Ingredients
<br>- 1 1/2 cups white sugar
<br>- 1/2 cup margarine, softened
<br>- 3 eggs
<br>- 2 1/2 cups Gold Medal® all-purpose flour
<br>- 1 teaspoon baking soda
<br>- 1/2 teaspoon salt
<br>- 1 cup buttermilk
<br>- 1/4 cup poppy seeds
<br>- 2 tablespoons grated lemon zest
<br>- 2 tablespoons lemon juice
<br>- 2 cups confectioners' sugar
<br>- 1/4 cup margarine
<br>- 2 tablespoons grated lemon zest
<br>- 1/4 cup lemon juice
<br><p></p>Directions
<br>step 1: Heat oven to 325 . Grease and flour 12-cup bundt cake pan or tube pan, 10x4 inches.
<br>step 2: Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: For the Lemon Glaze:  Mix all ingredients.
<br>


Ingredients
- 1 1/2 cups white sugar
- 1/2 cup 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 seeds
- 2 tablespoons grated lemon zest
- 2 tablespoons lemon juice
- 2 cups confectioners' sugar
- 1/4 cup margarine
- 2 tablespoons grated lemon zest
- 1/4 cup lemon juice

Directions
step 1: Heat oven to 325 . Grease and flour 12-cup bundt cake pan or tube pan, 10x4 inches.
step 2: Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.
step 3: 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.
step 4: 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.
step 5: For the Lemon Glaze: Mix all ingredients.

Mastodon Share