Arizona Lemon Cake

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



  • 1 1/2 cups granulated sugar
  • 1/2 cup butter, softened
  • 3 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup poppy seed
  • 2 tablespoons grated lemon peel
  • 2 tablespoons lemon juice

Lemon Glaze

  • 2 cups confectioners' sugar
  • 1/4 cup butter, melted
  • 2 tablespoons grated lemon peel
  • 1/4 cup lemon juice


  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.

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

Weekly Specials from The Prepared Pantry