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Categories:
sugar butter eggs flour baking soda salt buttermilk poppy seed lemon peel lemon juice Lemon Glaze sugar butter lemon peel lemon juice
Viewed: 74 - Published at: 9 years agoIngredients
- 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 lemon peel, grated
- 2 tablespoons lemon juice
- lemon glaze
- 2 cups confectioners' sugar
- 1/4 cup butter, melted
- 2 tablespoons lemon peel, grated
- 1/4 cup lemon juice
Method
- Preheat oven to 325°.
- 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.
