ARIZONA LEMON BUNDT CAKE

Arizona Lemon Bundt Cake image

Provided by Chef MB

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

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 tablespoons lemon peel, grated
2 tablespoons lemon juice
lemon glaze
2 cups confectioners' sugar
1/4 cup butter, melted
2 tablespoons lemon peel, grated
1/4 cup lemon juice

Steps:

Preheat oven to 325°.
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.

Nutrition Facts : Calories 416.1, Fat 14.5, SaturatedFat 8, Cholesterol 84.2, Sodium 324, Carbohydrate 67.5, Fiber 1.2, Sugar 46.4, Protein 5.7