Tuscon Lemon Cake

• 1 1/2 c. sugar
• 1/2 c. margarine (soft)
• 3 eggs
• 2 1/2 c. all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 c. buttermilk
• 1/4 c. poppy seed
• 2 Tbsp. grated lemon peel
• 2 Tbsp. lemon juice
• Lemon Glaze (see Icing)

1. Grease and flour
2. Bundt
3. pan
4. or
5. 10 x 4-inch tube pan. Beat sugar and margarine in large bowl until light and fluffy. Beat in eggs 1
6. at
7. a
8. time.
9. Mix flour, baking soda and salt; beat into sugar mixture alternately with buttermilk until well blended. Stir
10. in
11. poppy
12. seed,
13. lemon
14. peel and lemon juice. Spread in pan.
15. Bake at 325u0b0 for 50 to 55 minutes.
16. Immediately poke holes in
17. top
18. of cake; pour about 2/3 of Lemon Glaze over
19. top.
20. Cool 20
21. minutes.
22. Invert
23. on
24. heatproof
25. serving plate.
26. Remove
27. from pan
28. and
29. spread
30. with
31. remaining glaze. Makes 16 servings.

sugar, margarine, eggs, flour, baking soda, salt, buttermilk, poppy seed, lemon juice, lemon glaze

Taken from www.cookbooks.com/Recipe-Details.aspx?id=698518 (may not work)