Recipe by Betty Crocker®
"This poppy seed-flecked bundt cake is crowned with the sweet touch of a lemon glaze."
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1 1/2 cups
2 1/2 cups
Gold Medal® all-purpose flour
grated lemon zest
Great lemon flavor paired with a delightful glaze. I made this cake for a meeting I had at work and everyone loved it! It put everyone in a great mood.
I hate to be the only low rating here, but this was just not what I expected. It wasn't light, there was too much of a flour taste, and when I tried to get it out of my generously greased pan it stuck like no other. I'm still trying to get it out of the pan two days later! The only part that was really good was the lemon glaze, and it was the only part of this recipe I will make again.
Excellent! Served this at a recent family gathering and it was a hit. I served it with fresh berries on the side for some added color and contrast.
i made these as 12 small individual bundt cakes and they were great!
This is the first time I have baked a poppy seeded cake. I made two and they went like hot cakes! Excellent recipe!
Since writing the above, I have made the cake without the poppy seeds. This is an excellent lemon cake recipe.
Moist and delicious lemon cake! The icing is yummy as well. Next time I think I will cut down on the amount of confectioner's sugar in the icing though. I thought it to be a little too sweet.
Mmmmm. Lemony. It was moist, not too sweet, and just dense enough for a bundt cake. The best part, though, was the super-lemony glaze.
This is a moist, delicious, lemony cake. The flavor improves if it sits on the
counter top for a couple of days. I made this when I had company, and one of my
friends asked me to make it for her for her birthday cake! It was a big hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Tucson Lemon Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 191
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