3 c All-purpose flour
2 c Sugar
1/4 c Poppy seeds
1 c Softened butter
1 c Buttermilk
4 Egs
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
4 ts Grated fresh lemon rind
1/2 ts Vanilla extract
-GLAZE-
1 c Confectioners’ sugar
2 tb Lemon juice (up to 3 tb)
Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or
12 cup Bundt pan. In a large mixing bowl, combine flour, sugar,
poppy seeds, butter, buttermilk, eggs, baking soda, baking powder,
salt, lemon rind and vanilla. Beat on low speed of electric mixer
until ingredients are moistened. Then, beat on medium-high speed for
2-3 minutes, or until ingredients are well combined and mixture
lightens and is smooth. Pour batter into prepared pan and bake 45-50
minutes, or until a toothpick inserted in center comes out clean.
Cool 10 minutes in pan, then invert onto rack to cool 30 minutes.
Meanwhile, make glaze by mixing lemon juice and confectioners’ sugar
in a small bowl. Drizzle over cooled cake and serve.
349.9 calories, 14 g fat, 5 g protein, 52.1 g carbohydrates, 84 mg
cholesterol, 266 mg sodium.
Yields
16 Servings