- 12
- 20 mins
- 75 mins
Ingredients
- 1 1/2 c. sugar
- 1/2 c. margarine or butter, softened
- 3 eggs
- 2 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. buttermilk
- 1/4 c. poppy seed
- 2 Tbs. grated lemon peel
- 2 Tbs. lemon juice
- Lemon Glaze (below)
Preparation
Step 1
Heat oven to 325°. Grease and flour 12-cup bundt cake pan or tube pan, 10 x 4 inches. Beat sugar and margarine in large bowl on medium speed until light and fluffy. Beat in eggs, 1 at a time.
Mix flour, baking soda and salt; beat into sugar mixture alternately with buttermilk until well blended. Stir in poppy seed, lemon peel and lemon juice. Spread in pan.
Bake until toothpick inserted in center comes out clean, 50 to 55 minutes. Immediately poke holes in top of cake with long-tined fork; pour about 2/3 of the Lemon Glaze over top. Cool 20 minutes. Invert on heatproof serving plate; remove pan. Spread with remaining glaze.
Lemon Glaze
2 c. powdered sugar
1/4 c. margarine or butter, melted
2 Tbs. grated lemon peel
1/4 c. lemon juice
Mix all ingredients.