Tucson Lemon Cake
2 1/2 C. flour
1 1/2 C. sugar
1/2 C. margarine, softened
1 t. baking soda
1 C. buttermilk
1/4 cup poppy seed
2 T. grated lemon peel
2 T. lemon juice
Lemon Glaze (recipe follows)
Preheat oven to 350° F. Grease and flour a 12-cup bundt cake pan.
With an electric mixer, beat sugar and margarine until light
and fluffy. Beat in eggs, one at a time. Mix flour and baking soda; beat into
sugar mixture alternately with milk until well blended. Stir in poppy seed,
lemon peel and lemon juice.
Spread in bundt cake pan. Bake 50-55 min. Immediately poke holes in top of cake
with long-tined fork; pour about 2/3 of the lemon glaze over top before taking
out of pan. Cool 20 min. Invert on serving plate using a knife to loosen the
edges and middle of pan; remove pan. Spread with remaining glaze.
2 C. powdered sugar; 2 T. grated lemon peel; 1/4 C. margarine, melted; 1/4 C.
lemon juice. Mix all ingredients together and stir until well blended.