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How to Make Arizona Lemon Bundt Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt cake pan or tube pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 2 tablespoons poppy seeds, the zest of 2 lemons, and 1/2 cup fresh lemon juice.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Immediately after removing from the oven, poke holes all over the top of the cake using a long-tined fork.
- Pour approximately 2/3 of the lemon glaze (recipe below) over the warm cake.
- Let cool in the pan for 20 minutes.
- Invert the cake onto a serving plate.
- Remove the pan and let the cake cool completely. Spread with the remaining glaze.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
185g
Fat
39g
Carbs
22g
