tucson lemon cake
Tucson Lemon Cake Source: Betty Crocker - used with permission This poppy seed-flecked Bundt cake is crowned with the sweet touch of a lemon glaze. 1 1/2 cups granulated sugar
Ingredients
- 11/2 cups granulated sugar
- 1/2cupbutter or margarine, softened
- 3eggs
- 21/2 cups gold medal® all-purpose flour
- 1teaspoonbaking soda
- 1/2teaspoonsalt
- 1cupbuttermilk
- 1/4cuppoppy seed
Directions
- 1
Tucson Lemon Cake Source: Betty Crocker - used with permission This poppy seed-flecked Bundt cake is crowned with the sweet touch of a lemon
- 2
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
- 3
Grease and flour 12-cup Bundt cake pan or tube pan, 10 x 4 inches
- 4
Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy
- 5
Beat in eggs, one at a time
- 6
Mix flour, baking soda and salt
- 7
beat into sugar mixture alternately with buttermilk until well blended
- 8
Stir in poppy seed, lemon peel and lemon juice