SANDY VAN BIBBER (XWCG89A)
TUCSON LEMON CAKE
1 1/2 c Sugar
3 x Eggs
2 1/2 c Flour
1 ts Baking soda
1/2 ts Salt
1 c Buttermilk
1/4 c Poppy seeds
2 tb Grated lemon peel
2 tb Lemon juice
-LEMON GLAZE-
2 c Powdered sugar
1/4 c Margarine/butter
2 ts Grated lemon peel
1/4 c Lemon juice
Heat oven to 325F. To prepare cake, grease and flour 12 cup Bundt
cake pan or 10x 4 in tube pan. Beat sugar and margarine in large bowl
on medium speed until light and fluffy. Beat in eggs, 1 at a time.
Mix together flour, baking soda and salt. Beat into sugar mixture
alternately with buttermilk until well blended. Stir in poppy seeds,
lemon peel and lemon juice. Spread in pan. Bake until wooden pick
inserted in center comes out clean, 50-55 minutes. Immediately poke
holes in top of cake with long-tined fork. To prepare Lemon Glaze,
mix together all ingredients until well blended and pour abour 2/3 of
it over top of cake. Cool 20 minutes. Inver on heatproof serving
plate and remove pan. Spread with remaining glaze. Betty Crocker
Regional/International Recipes 1992
Yields
16 Servings