Tucson Lemon Cake

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

Save and Share

false

( 17 Ratings)

17 Ratings

5 Stars 47%

4 Stars 18%

3 Stars 35%

2 Stars

1 Stars

Member Reviews ( 0 )

53ae0521-f84e-432b-9e68-d32644c7d03b

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

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.