Tucson lemon cake

 
                             TUCSON LEMON CAKE
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes                            Desserts
                 Bundt
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SANDY VAN BIBBER   (XWCG89A)
                         -----TUCSON LEMON CAKE-----
    1 1/2   c            Sugar
    3       x            Eggs
    2 1/2   c            Flour
    1       t            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
  
 
 
                    - - - - - - - - - - - - - - - - - -