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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.



Tart Lemon Glaze


  1. Heat oven to 325 degrees F. Grease and flour 12-cup fluted tube cake pan.
  2. In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy.
  3. Beat in eggs, one at a time.
  4. In medium bowl, mix flour, baking soda and salt. Add to sugar mixture alternately with buttermilk, beating until well blended.
  5. Stir in poppy seed, 2 tablespoons lemon peel and 2 tablespoons lemon juice. Spread in pan.
  6. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean.
  7. Meanwhile, in medium bowl, mix all glaze ingredients until smooth.
  8. Remove cake from oven. Immediately poke several holes in top of cake with long-tined fork; pour about 2/3 of the glaze over top. Cool 20 minutes.
  9. Turn pan upside down onto heatproof serving plate; remove pan. Spread with remaining glaze.

Yield: 8 servings

Purchasing: Pick up 4 or 5 lemons for this fresh-tasting cake, and you'll have all the juice and zest you need plus a little extra for homemade lemonade.

Substitution: No buttermilk? Simply place 1 tablespoon lemon juice or white vinegar in a liquid measuring cup. Fill to the 1-cup mark with milk and let stand for about 5 minutes.

Nutrition Information: 1 Serving: Calories 625 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 12 g); Cholesterol 130 mg; Sodium 480 mg; Total Carbohydrate 101 g (Dietary Fiber 2 g); Protein 8 g

Percent Daily Value*: Vitamin A 16 %; Vitamin C 4 %; Calcium 12 %; Iron 14 %

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker 2007/TM General Mills.

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