Tucson Lemon Cake

Name: Tucson Lemon Cake
Yield: 4 servings
Ingredients: 2 1/2 c. flour; 1 tsp. soda; 1/2 tsp. salt; 1/2 c. margarine; 1 1/2 c. sugar; 2 Tbsp. grated lemon rind; 3 eggs; 1 c. buttermilk; 1/4 c. poppy seed; Lemon Glaze

Vegetarian Dairy

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Ingredients

2 1/2 c. flour ⓘ
1 tsp. soda
1/2 tsp. salt ⓘ
1/2 c. margarine ⓘ
1 1/2 c. sugar ⓘ
2 Tbsp. grated lemon rind ⓘ
3 eggs ⓘ
1 c. buttermilk ⓘ
1/4 c. poppy seed ⓘ
Lemon Glaze ⓘ

Instructions

Cream sugar and margarine, beat in eggs and add remaining ingredients.
Pour into greased and floured 12 cup Bundt pan. Bake at 325° for 50 to 55 minutes.
Remove from oven when done, punch holes in hot cake.
Drizzle 2/3 of glaze over cake.
Cool in pan for 20 minutes.
Remove cake to plate and spread with remaining glaze.

Nutrition & Diet Analysis (per serving)

707 kcal 35% DV

Protein Fat Carbs

Macronutrients

Protein 14.5g 29% DV

Total Fat 36.8g 47% DV

Carbs 83g 30% DV

Fiber 7.6g 27% DV

Sugar 8.4g 17% DV

Electrolytes

Sodium 10095mg 100% DV

Potassium 538.3mg 11% DV

Cholesterol 127mg 42% DV

Vitamins & Minerals

Vitamin A 40.3mcg 4% DV

Vitamin C 10.6mg 12% DV

Vitamin D 0.5mcg 2% DV

Calcium 493.8mg 38% DV

Iron 5.9mg 33% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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