Tucson Lemon Cake
|Sugar||1 1⁄2 Cup (24 tbs)|
|Softened butter||1⁄2 Cup (8 tbs)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Poppy seed||1⁄4 Cup (4 tbs)|
|Grated lemon peel||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Powdered sugar||2 Cup (32 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
Heat oven to 325°.
Grease and flour 12-cup Bundt pan or tube pan.
Beat sugar and margarine in large bowl on medium speed until light and fluffy.
Beat in eggs, 1 at a time.
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.
Bake 50 to 55 minutes or until wooden pick comes out clean.
Immediately poke holes in top of cake with long tine fork.
Pour about 2/3 of Lemon Glaze over top.
Cool 20 minutes.
Invert on heatproof serving plate; remove pan.
Spread with remaining glaze