Tucson Lemon Cake - cooking recipe

Ingredients

2 1/2 c. flour
1 tsp. soda
1/2 tsp. salt
1/2 c. margarine
1 1/2 c. sugar
2 Tbsp. grated lemon rind
3 eggs
1 c. buttermilk
1/4 c. poppy seed
Lemon Glaze

Preparation

Cream sugar and margarine, beat in eggs and add remaining ingredients.
Pour into greased and floured 12 cup Bundt pan. Bake at 325\u00b0 for 50 to 55 minutes.
Remove from oven when done, punch holes in hot cake.
Drizzle 2/3 of glaze over cake.
Cool in pan for 20 minutes.
Remove cake to plate and spread with remaining glaze.