Recipe: Tucson Lemon Cake with Lemon Glaze (using buttermilk and poppy seeds)

TUCSON LEMON CAKE

1 1/2 cups white granulated sugar
1/2 cup butter or margarine, softened
3 eggs
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup poppy seeds
2 tablespoons grated lemon peel
2 tablespoons lemon juice
FOR THE LEMON GLAZE:
2 cups powdered sugar
1/4 cup butter or margarine
2 teaspoons grated lemon peel
1/4 cup lemon juice

Heat oven to 325 degrees F. Grease and flour 12 cup Bundt cake pan or 10x 4 inch tube pan.

TO PREPARE CAKE:
Beat granulated sugar and softened margarine in large bowl on medium speed until light and fluffy. Beat in eggs, 1 at a time; set aside.

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 about 2/3 of it over top of cake. Cool 20 minutes.

Invert on heatproof serving plate and remove pan. Spread with remaining glaze.

Makes one Bundt cake
Source: Betty Crocker Regional/International Recipes, 1992