Shelly's Recipe

TUCSON LEMON CAKE

Category: Cakes

Cake
1 1/2 cups sugar
1/2 cup butter, softened
3 eggs
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/4 cup poppy seed
2 tbsp grated lemon peel
2 tbsp lemon juice

Tart Lemon Glaze
2 cups powdered sugar
1/4 cup butter, melted
2 tbsp grated lemon peel
1/4 cup lemon juice

Heat oven to 325. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.

In medium bowl, mix flour, baking soda and salt. Add to sugar mixture alternately with buttermilk, beating until well blended. Stir in poppy seed, 2 tbsp lemon peel and 2 tbsp lemon juice. Spread in pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.

Meanwhile, in medium bowl, mix all glaze ingredients until smooth.

Remove cake from oven. Immediately poke several holes in top of cake with long-tined fork; pour about 2/3 of the glaze over top. Cool 20 minutes. Turn pan upside down onto heatproof serving plate; remove pan. Spread with remaining glaze.