The best delicious Tucson Lemon Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tucson Lemon Cake recipe today!
Hello my friends, this Tucson Lemon Cake recipe will not disappoint, I promise! Made with simple ingredients, our Tucson Lemon Cake is amazingly delicious, and addictive, everyone will be asking for more Tucson Lemon Cake.
What Makes This Tucson Lemon Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tucson Lemon Cake.
Ready to make this Tucson Lemon Cake Recipe? Let’s do it!
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SANDY VAN BIBBER (XWCG89A)
-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
-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
From
Yields
16 Servings
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