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Tucson Lemon Cake

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Submitted by rubldr

YIELD

1 cake

PREP

10 min

COOK

55 min

READY

1 hrs

Ingredients

1 ½ 355
CUPS ML SUGAR
3 3
LARGE LARGE EGGS
2 ½ 591
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
1 237
CUP ML BUTTERMILK
¼ 59
CUP ML POPPY SEED *
2 3E+1
TABLESPOONS ML LEMON ZEST
grated
2 3E+1
TABLESPOONS ML LEMON JUICE

Directions

Heat oven to 325℉ (160℃).

To prepare cake, grease and flour 12 cup Bundt cake pan or 10×4 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 655 7% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 161mg 54%
Sodium 550mg 23%
Total Carbohydrate 46g 46%
Dietary Fiber 2g 10%
Sugars g
Protein 30g
Vitamin A 4% Vitamin C 13%
Calcium 11% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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