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Name: Tucson Lemon Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 3 x Eggs; 2 c Powdered sugar; 1/2 ts Salt; 1 c Buttermilk; SANDY VAN BIBBER (XWCG89A); 2 tb Lemon juice; 1 ts Baking soda; 1/4 c Margarine/butter; 1 1/2 c Sugar; 1/4 c Poppy seeds; 2 tb Lemon Peel grated; 2 1/2 c Flour; 1/4 c Lemon juice; 2 ts Lemon Peel grated

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INGREDIENTS

3 x Eggs
LEMON GLAZE
2 c Powdered sugar
1/2 ts Salt
1 c Buttermilk
SANDY VAN BIBBER (XWCG89A)
2 tb Lemon juice
TUCSON LEMON CAKE
1 ts Baking soda
1/4 c Margarine/butter
1 1/2 c Sugar
1/4 c Poppy seeds
2 tb Lemon Peel ; grated
2 1/2 c Flour
1/4 c Lemon juice
2 ts Lemon Peel ; grated

Servings

INSTRUCTIONS

Heat oven to 325F. To prepare cake, grease and flour 12 cup Bundt cake pan or 10x 4 in tube pan. Beat sugar and margarine in large bowl on medium speed until light and fluffy. Beat in eggs, 1 at a time. Mix together flour, baking soda and salt. Beat into sugar mixture alternately with buttermilk until well blended. Stir in poppy seeds, lemon peel and lemon juice. Spread in pan. Bake until wooden pick inserted in center comes out clean, 50-55 minutes. Immediately poke holes in top of cake with long-tined fork. To prepare Lemon Glaze, mix together all ingredients until well blended and pour abour 2/3 of it over top of cake. Cool 20 minutes. Inver on heatproof serving plate and remove pan. Spread with remaining glaze. Betty Crocker Regional/International Recipes 1992

NOTES

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Tucson Lemon Cake

3 x Eggs
 LEMON GLAZE
2 c Powdered sugar
1/2 ts Salt
1 c Buttermilk
 SANDY VAN BIBBER   (XWCG89A)
2 tb Lemon juice
 TUCSON LEMON CAKE
1 ts Baking soda
1/4 c Margarine/butter
1 1/2 c Sugar
1/4 c Poppy seeds
2 tb Lemon Peel grated
2 1/2 c Flour
1/4 c Lemon juice
2 ts Lemon Peel grated

Heat oven to 325F. To prepare cake, grease and flour 12 cup Bundt cake pan  or 10x 4 in tube pan. Beat sugar and margarine in large bowl on medium  speed until light and fluffy. Beat in eggs, 1 at a time. Mix together  flour, baking soda and salt. Beat into sugar mixture alternately with  buttermilk until well blended. Stir in poppy seeds, lemon peel and lemon  juice.  Spread in pan. Bake until wooden pick inserted in center comes out  clean, 50-55 minutes. Immediately poke holes in top of cake with long-tined  fork. To prepare Lemon Glaze, mix together all ingredients until well  blended and pour abour 2/3 of it over top of cake. Cool 20 minutes. Inver  on heatproof serving plate and remove pan. Spread with remaining glaze.  Betty Crocker Regional/International Recipes 1992

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Nutrition

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Serving Size: 1 Serving (164g)
Recipe Makes: 16 Servings

Calories: 432
Calories from Fat: 79 (18%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 2.2g
Cholesterol 198.9mg		61 %
Sodium 195.1mg		7 %
Potassium 146.8mg		4 %
Total Carbohydrate 80.9g		24 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 79.6g
Protein 9.3g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 432

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