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Tucson Lemon Cake Recipe
|Sugar||1 1⁄2 Cup (24 tbs)|
|Softened butter||1⁄2 Cup (8 tbs)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Poppy seed||1⁄4 Cup (4 tbs)|
|Grated lemon peel||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Powdered sugar||2 Cup (32 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 5036 Calories from Fat 1492
% Daily Value*
Total Fat 170 g261.9%
Saturated Fat 92.8 g463.9%
Trans Fat 0 g
Cholesterol 994.6 mg
Sodium 2583.5 mg107.6%
Total Carbohydrates 822 g274.2%
Dietary Fiber 18.8 g75.4%
Sugars 548 g
Protein 69 g137.5%
Vitamin A 99% Vitamin C 134.8%
Calcium 72.2% Iron 116.8%
*Based on a 2000 Calorie diet
Grease and flour 12-cup Bundt pan or tube pan.
Beat sugar and margarine in large bowl on medium speed until light and fluffy.
Beat in eggs, 1 at a time.
Mix flour, baking soda and salt; beat into sugar mixture alternately with buttermilk until well blended.
Stir in poppy seed, lemon peel and lemon juice.
Spread in pan.
Bake 50 to 55 minutes or until wooden pick comes out clean.
Immediately poke holes in top of cake with long tine fork.
Pour about 2/3 of Lemon Glaze over top.
Cool 20 minutes.
Invert on heatproof serving plate; remove pan.
Spread with remaining glaze