Tucson Lemon Cake

This poppy seed-flecked Bundt cake is crowned with the sweet touch of a lemon glaze.

  • Prep Time 20 min
  • Total Time 1 hr 35 min
  • Servings 8

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

Tart Lemon Glaze

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.

Expert Tips

Pick up 4 or 5 lemons for this fresh-tasting cake, and you’ll have all the juice and zest you need plus a little extra for homemade lemonade.

No buttermilk? Simply place 1 tablespoon lemon juice or white vinegar in a liquid measuring cup. Fill to the 1-cup mark with milk and let stand for about 5 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
625
(
Calories from Fat
200 ),
% Daily Value
Total Fat
22 g
22 %
(Saturated Fat
12 g,
12 %
),
Cholesterol
130 mg
130 %;
Sodium
480 mg
480 %;
Total Carbohydrate
101 g
101 %
(Dietary Fiber
2 g
2 %
),
Protein
8 g
8 %
;
% Daily Value*:
Vitamin A
16%;
Vitamin C
4%;
Calcium
12%;
Iron
14%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.