Tucson Lemon Cake Recipes
TUCSON LEMON CAKE
This poppy seed-flecked Bundt cake is crowned with the sweet touch of a lemon glaze.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.
- In medium bowl, mix flour, baking soda and salt. Add to sugar mixture alternately with buttermilk, beating until well blended. Stir in poppy seed, 2 tablespoons lemon peel and 2 tablespoons lemon juice. Spread in pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in medium bowl, mix all glaze ingredients until smooth.
- Remove cake from oven. Immediately poke several holes in top of cake with long-tined fork; pour about 2/3 of the glaze over top. Cool 20 minutes. Turn pan upside down onto heatproof serving plate; remove pan. Spread with remaining glaze.
Nutrition Facts : Calories 625, Carbohydrate 101 g, Cholesterol 130 mg, Fiber 2 g, Protein 8 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 480 mg
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