Tuscon Lemon Cake - cooking recipe

Ingredients

1 1/2 c. sugar
1/2 c. margarine (soft)
3 eggs
2 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1/4 c. poppy seed
2 Tbsp. grated lemon peel
2 Tbsp. lemon juice
Lemon Glaze (see Icing)

Preparation

Grease and flour
Bundt
pan
or
10 x 4-inch tube pan. Beat sugar and margarine in large bowl until light and fluffy. Beat in eggs 1
at
a
time.
Mix flour, baking soda and salt; beat into sugar mixture alternately with buttermilk until well blended. Stir
in
poppy
seed,
lemon
peel and lemon juice. Spread in pan.
Bake at 325\u00b0 for 50 to 55 minutes.
Immediately poke holes in
top
of cake; pour about 2/3 of Lemon Glaze over
top.
Cool 20
minutes.
Invert
on
heatproof
serving plate.
Remove
from pan
and
spread
with
remaining glaze. Makes 16 servings.