Cake Recipes
Tucson Lemon Cake
This poppy seed-flecked Tucson Lemon Cake is crowned with the sweet touch of a lemon glaze.
Ingredients
Cake
- 1 1/2 cups granulated sugar
- 1/2 cup butter, softened
- 3 eggs
- 2 1/2 cups Gold Medal all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup poppy seed
- 2 tablespoons grated lemon peel
- 2 tablespoons lemon juice
Tart Lemon Glaze
- 2 cups powdered sugar
- 1/4 cup butter, melted
- 2 tablespoons grated lemon peel
- 1/4 cup lemon juice
Instructions
- Heat oven to 325 degrees F. Grease and flour* a 12 cup Bundt cake pan or tube pan, 10 x 4 inches.
Cake
- Beat sugar and butter in large bowl with electric mixer on medium speed 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 for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
- Immediately poke several holes in top of cake with long-tined fork; pour about 2/3 of the Tart Lemon Glaze over top.
- Cool for 20 minutes.
- Turn pan upside down onto heatproof serving plate; remove pan.
- Spread with remaining glaze.
Tart Lemon Glaze
- Mix all ingredients.
Notes
* For best results, use our Pan Release!
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens