Tucson Lemon Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 c flour
1 t baking soda
1/2 tsp salt
1/2 c butter
1 1/2 c sugar
2 Tbsp grated lemon peel
3 eggs
1 c buttermilk
1/4 c poppy seeds
2 Tbsp lemon juice
Glaze
2 c confectioners sugar
1/4 c butter, melted
2 Tbsp grated lemon rind
1/4 c lemon juice
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Directions: |
Directions:Preheat oven to 325º. Grease and flour a 12 cup Bundt pan or tube pan, 10x4 inches. Stir together flour, soda and salt in small bowl. Beat together butter, sugar and lemon rind in large mixer on medium speed until light and fluffy. Beat in eggs one at a time, beating well after each addition. Mix in flour mixture alternately with buttermilk until well blended. Stir in poppy seeds and lemon juice. Spread in pan and bake for 50 to 55 minutes or until a toothpick comes out clean. (Alternate: Can bake in two 9 inch layers for 30 to 35 mins). Immediately poke holes in top of cake with a long tined fork. Pour about 2/3 of lemon glaze over. Cool 20 minutes in pan. Invert onto heatproof plate. Spread with remaining glaze. Cool to room temperature. |
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Personal
Notes: |
Personal
Notes: 4 large lemons will provide peel and juice. DO NOT use bottled lemon juice. Makes 4 2/3 c batter.
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