Arizona Lemon Bundt Cake

• cups granulated sugar↗1 1⁄2
• cup butter, softened↗1⁄2
• eggs↗3
• cups all-purpose flour↗2 1⁄2
• teaspoon baking soda↗1
• teaspoon salt↗1⁄2
• cup buttermilk↗1
• cup poppy seed↗1⁄4
• tablespoons lemon peel, grated↗2
• tablespoons lemon juice↗2
• lemon glaze↗
• cups confectioners' sugar↗2
• cup butter, melted↗1⁄4
• tablespoons lemon peel, grated↗2
• cup lemon juice↗1⁄4

Step-by-step instructions

1. 1

   Preheat oven to 325°.

2. 2

   Grease and flour a Bundt cake pan or tube pan.

3. 3

   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.

4. 4

   Mix flour, baking soda and salt. Beat into sugar mixture alternately with buttermilk until well blended.

5. 5

   Stir in poppy seed, lemon peel and lemon juice. Spread in pan.

6. 6

   Bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes.

7. 7

   Immediately poke holes in top of cake with a long tined fork. Pour about two-thirds of the Lemon Glaze over the top.

8. 8

   Cool 20 minutes. Invert onto a serving plate. Remove pan. Spread with remaining glaze.