Tucson lemon cake
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Tucson lemon cake
  Lemon    Cakes    Bundt  
Last updated 6/12/2012 1:27:49 AM. Recipe ID 62881. Report a problem with this recipe.
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      Title: Tucson lemon cake
 Categories: Cakes, Desserts, Bundt
      Yield: 16 Servings
 
           SANDY VAN BIBBER   (XWCG89A)

MMMMM---------------------TUCSON LEMON CAKE--------------------------
  1 1/2 c  Sugar
      3 x  Eggs
  2 1/2 c  Flour
      1 ts Baking soda
    1/2 ts Salt
      1 c  Buttermilk
    1/4 c  Poppy seeds
      2 tb Grated lemon peel
      2 tb Lemon juice

MMMMM------------------------LEMON GLAZE-----------------------------
      2 c  Powdered sugar
    1/4 c  Margarine/butter
      2 ts Grated lemon peel
    1/4 c  Lemon juice
 
  Heat oven to 325F. To prepare cake, grease and flour 12 cup Bundt
  cake pan or 10x 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, 50-55 minutes. Immediately poke
  holes in top of cake with long-tined fork. To prepare Lemon Glaze,
  mix together all ingredients until well blended and pour abour 2/3 of
  it over top of cake. Cool 20 minutes. Inver on heatproof serving
  plate and remove pan. Spread with remaining glaze. Betty Crocker
  Regional/International Recipes 1992
 




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Recipe ID 62881 (Apr 03, 2005)

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