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Tucson Lemon Cake

Tucson Lemon Cake

This poppy seed-flecked Bundt cake is crowned with the sweet touch of a lemon glaze.

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  • 1 1/2 cups granulated sugar
  • 1/2 cup butter or margarine, softened
  • 3 eggs
  • 2 1/2 cups Gold Medal 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

Tart Lemon Glaze

  • 2 cups powdered sugar
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons grated lemon peel
  • 1/4 cup lemon juice


  1. Heat oven to 325 degrees F. Grease and flour 12-cup Bundt cake pan or tube pan, 10 x 4 inches.
  2. Cake: Beat sugar and butter in large bowl with electric mixer on medium speed 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. Stir in poppy seed, lemon peel and lemon juice. Spread in pan.
  4. Bake for 50 to 55 minutes or until wooden pick inserted in center comes out clean.
  5. Immediately poke several holes in top of cake with long-tined fork; pour about 2/3 of the Tart Lemon Glaze over top. Cool for 20 minutes.
  6. Turn pan upside down onto heatproof serving plate; remove pan. Spread with remaining glaze.
  7. Tart Lemon Glaze: Mix all ingredients.

Recipe and photo credit (used with permission): Betty Crocker and General Mills