| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes, Desserts, Bundt |
16 |
Servings |
INGREDIENTS
|
|
SANDY VAN BIBBER (XWCG89A) |
| 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 |
| 2 |
c |
Powdered sugar |
| 1/4 |
c |
Margarine/butter |
| 2 |
ts |
Grated lemon peel |
| 1/4 |
c |
Lemon juice |
INSTRUCTIONS
TUCSON LEMON CAKE
LEMON GLAZE
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”