Tucson Lemon Cake Recipe

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Type: Tucson Lemon Cake Free Cooking Recipe – Cakes

Simply good!

Ingredients / Directions
2 1/2 cup(s)s flour
1 1/2 cup(s)s granulated sugar
1/2 cup(s) margarine
softened
3 eggs
1 teaspoon baking soda
1 cup(s) buttermilk
1/4 cup(s) poppy seed
2 tablespoons grated lemon peel
2 tablespoons lemon juice
Lemon Glaze (recipe follows) Preheat oven to 350 degrees F. Grease and flour a 12-cup(s) Bundt cake pan.

With an electric mixer
beat sugar and margarine until light and fluffy. Beat in eggs
one at a time.

Mix flour and baking soda; beat into sugar mixture alternately with milk until well blended. Stir in poppy seed
lemon peel and lemon juice. Spread in Bundt cake pan. Bake 50-55 minutes.

Immediately poke holes in top of cake with long-tined fork; pour about 2/3 of the lemon glaze over top before taking out of pan. Cool 20 minutes.

Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan. Spread with remaining glaze.

Lemon Glaze
2 cup(s)s powdered sugar
2 tablespoons grated lemon peel
1/4 cup(s) margarine
melted
1/4 cup(s) lemon juice

Mix all ingredients together and stir until well blended.

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