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Many lemon cake recipes have originated in Arizona, probably due to the large
number of local lemon groves.
1 1/2 cups granulated sugar
1/2 cup butter, softened
3 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup poppy seed
2 tablespoon grated lemon peel
2 tablespoons lemon juice
Lemon Glaze
Heat oven to 325 degrees F. Grease and flour a Bundt cake pan or tube pan.
Beat sugar and butter in a large bowl on medium speed of an electric mixer
until light and fluffy. Beat in eggs, one 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 until a wooden pick inserted in the center comes out clean, 50 to 55
minutes. Immediately poke holes in top of cake with a long-tined fork. Pour
about two-thirds of the Lemon Glaze over the top. Cool 20 minutes. Invert onto
a serving plate. Remove pan. Spread with remaining glaze.
Lemon Glaze:
2 cups confectioners sugar
1/4 cup butter, melted
2 tablespoons grated lemon peel
1/4 cup lemon juice
Mix all ingredients.
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