TUCSON LEMON CAKE

Tucson Lemon Cake image

This poppy seed-flecked Bundt cake is crowned with the sweet touch of a lemon glaze.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h35m

Yield 8

Number Of Ingredients 14

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Ingredients

1 1/2 cups granulated sugar
1/2 cup butter or margarine, 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
2 cups powdered sugar
1/4 cup butter or margarine, melted
2 tablespoons grated lemon peel
1/4 cup lemon juice

Steps:

Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.
In medium bowl, mix flour, baking soda and salt. Add to sugar mixture alternately with buttermilk, beating until well blended. Stir in poppy seed, 2 tablespoons lemon peel and 2 tablespoons lemon juice. Spread in pan.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in medium bowl, mix all glaze ingredients until smooth.
Remove cake from oven. Immediately poke several holes in top of cake with long-tined fork; pour about 2/3 of the glaze over top. Cool 20 minutes. Turn pan upside down onto heatproof serving plate; remove pan. Spread with remaining glaze.

Nutrition Facts : Calories 625, Carbohydrate 101 g, Cholesterol 130 mg, Fiber 2 g, Protein 8 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 480 mg