Arizona Lemon Cake
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
Preheat oven to 325F. Grease and flour a Bundt cake pan or tube pan.
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.
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.
Bake until a wooden pick inserted in the center comes out clean, 50 to 55
minutes. Immediately poke holes in top of cake with a long−tined fork. Pour
about two−thirds of the Lemon Glaze over the top. Cool 20 minutes. Invert onto
a serving plate. Remove pan. Spread with remaining glaze.
Lemon Glaze
2 cups confectioners' sugar
1/4 cup butter, melted
2 tablespoons grated lemon peel
1/4 cup lemon juice
Mix all ingredients; glaze the cake.
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