A Bundt pan is kind of like an angelfood cake pan, except the Bundt pan has
ridges around it, where an angelfood cake or tube pan is straight.
Marilyn
----- Original Message -----
From: "Dónal Fitzpatrick" <[email protected]>
To: <[email protected]>
Sent: Wednesday, February 09, 2011 9:28 AM
Subject: Re: [CnD] Tucson Lemon Cake
Hi there,
Interesting recipe. Not being from the US, I'm not familiar with a "bunt"
or a "tube" tin. Anyone know other names for these?
Thanks,
Dónal
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Marilyn
Sent: 09 February 2011 14:22
To: [email protected]
Cc: [email protected]
Subject: [CnD] Tucson Lemon Cake
Tucson Lemon Cake
1 1/2 cups sugar
1/2 cup stick margarine or butter,* 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
Lemon Glaze (below)
Heat oven to 325 F. Grease and flour 12-cup bundt cake pan or tube pan, 10x4
inches.
Beat sugar and margarine in large bowl with electric mixer on medium speed
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 50 to 55 minutes or until toothpick inserted in center comes out clean.
Immediately poke several holes in top of cake with long-tined fork; pour
about 2/3 of the Lemon Glaze over top. Cool 20 minutes. Turn pan upside down
onto
heatproof serving plate; remove pan. Spread with remaining glaze.
Lemon Glaze
2 cups powdered sugar
1/4 cup stick margarine or butter,* melted
2 tablespoons grated lemon peel
1/4 cup lemon juice
Mix all ingredients.
*Spreads with at least 65% vegetable oil can be substituted.
Makes 8 servings. Enjoy. Marilyn.
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