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Arizona Lemon Cake


Many lemon cake recipes have originated in Arizona, probably due to the large number of lemon trees.



Lemon Glaze


  1. Heat oven to 325 degrees F. Grease and flour a Bundt cake pan or tube pan.
  2. Beat sugar and butter in a large bowl on medium speed of an electric mixer until light and fluffy. Beat in eggs, one at a time.
  3. Mix flour, baking soda and salt. Beat into sugar mixture alternately with buttermilk until well blended.
  4. Stir in poppy seed, lemon peel and lemon juice. Spread in pan.
  5. Bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes.
  6. Immediately poke holes in top of cake with a long-tined fork. Pour about two-thirds of the Lemon Glaze over the top. Cool for 20 minutes.
  7. Invert onto a serving plate. Remove pan. Spread with remaining glaze.
  8. Mix all glaze ingredients.


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