Skip to Content
Menu

Tucson Lemon Cake

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Betty Crocker Kitchens
Updated Feb 22, 2013
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
This poppy seed-flecked Bundt cake is crowned with the sweet touch of a lemon glaze.

Tucson Lemon Cake

  • Prep Time 20 min
  • Total 1 hr 35 min
  • Servings 8
  • Ingredients 14
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
  • Step 
    4
    Meanwhile, in medium bowl, mix all glaze ingredients until smooth.
  • Step 
    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.

Nutrition

625 Calories
22 g Total Fat
8 g Protein
101 g Total Carbohydrate

Nutrition Facts

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

Recipe Tips

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section