Arizona Lemon Cake
Arizona Lemon Cake
Many lemon cake recipes have originated in Arizona, probably due to the large number of local lemon groves
1 1/2 cups granulated sugar
1/2 cup butter, softened
3 eggs
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/4 cup poppy seed
2 tbsp grated lemon peel
2 Tbsp lemon juice
Lemon Glaze
Preheat oven to 325 deg F
Grease & flour a Bundt cake pan or tube pan
Beat sugar & butter in a large bowl on medium speed of an electric mixer until light & fluffy
Beat in eggs, one at a time
Mix flour, baking soda & salt
Beat into sugar mixture alternately with buttermilk until well blended
Stir in poppy seed, lemon peel & lemon juice
Spread in pan
Bake until a wooden pick inserted in the center comes out clean, 50 to 55 min
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 min
Invert onto a serving plate
Remove pan
Spread with remaining glaze
Lemon Glaze
2 cups confectioners’ sugar
1/4 cup butter, melted
2 Tbsp grated lemon peel
1/4 cup lemon juice
Mix all ingredients
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