Categories: Cake

Ingredients

• 1 1/2 cups granulated sugar
• 1/2 cup butter or margarine, softened
• 3 eggs
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup poppy seed
• 2 tablespoons grated lemon peel
• 2 tablespoons lemon juice
• 2 cups powdered sugar
• 1/4 cup butter or margarine, melted
• 2 tablespoons grated lemon peel
• 1/4 cup lemon juice

Directions

1. Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.

2. In medium bowl, mix flour, baking soda and salt. Add to sugar mixture alternately with buttermilk, beating until well blended. Stir in poppy seed, 2 tablespoons lemon peel and 2 tablespoons lemon juice. Spread in pan.

3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.

4. Meanwhile, in medium bowl, mix all glaze ingredients until smooth.

5. Remove cake from oven. Immediately poke several holes in top of cake with long-tined fork; pour about 2/3 of the glaze over top. Cool 20 minutes. Turn pan upside down onto heatproof serving plate; remove pan. Spread with remaining glaze.

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