Tucson Lemon Cake
Yield
1 cakePrep
10 minCook
55 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
|
|
| ¼ | cup |
poppy seed
|
*
|
| 2 | tablespoons |
lemon zest
grated |
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
buttermilk
|
|
| 59 | ml |
poppy seed
|
*
|
| 3E+1 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
lemon juice
|
|
Directions
Heat oven to 325℉ (160℃).
To prepare cake, grease and flour 12 cup Bundt cake pan or 10x4 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 to 55 minutes.
Immediately poke holes in top of cake with long-tined fork. Glaze.
