Tucson Lemon Cake

 

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

teaspoon salt

1

cup buttermilk

1/4

cup poppy seed

2

tablespoons grated lemon peel

2

tablespoons lemon juice

2

cups powdered sugar

1/4

cup butter or margarine, melted

2

tablespoons grated lemon peel

1/4

cup lemon juice

• 1 Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.
• 2 In medium bowl, mix flour, baking soda and salt. Add to sugar mixture alternately with buttermilk, beating until well blended. Stir in poppy seed, 2 tablespoons lemon peel and 2 tablespoons lemon juice. Spread in pan.
• 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
• 4 Meanwhile, in medium bowl, mix all glaze ingredients until smooth.
• 5 Remove cake from oven. Immediately poke several holes in top of cake with long-tined fork; pour about 2/3 of the glaze over top. Cool 20 minutes. Turn pan upside down onto heatproof serving plate; remove pan. Spread with remaining glaze.