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

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.