Title: Lemon Poppy Seed Cake
Categories: Cake
Yield: 16 Servings

3 c All-purpose flour
2 c Sugar
1/4 c Poppy seed
1 c Butter (sweet; unsalted)
-softened
1 c Buttermilk
4 Eggs
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
4 ts Grated lemon peel
1/2 ts Vanilla

-----------------------------------GLAZE-----------------------------------
1 c Powdered sugar
1 -(up to)
2 tb Lemon juice

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:20 +0200

From: swwang@zuni.litc.lockheed.com (Sophia W Wang)

Source: From a Land O'Lakes butter package

Heat oven to 325 degrees. In large mixer bowl, combine all cake
ingredients. Beat at low speed, scraping bowl often until all ingredients
are moistened. Beat at high speed, scraping bowl often until smooth (1-2
minutes). Pour into greased and floured 12-cup bundt pan or 10-inch tube
pan. Bake for 55-65 minutes or until wooden pick inserted into center comes
out clean. Cool 10 minutes. Remove from pan. Cool completely. In small
bowl, stir together powdered sugar and lemon juicee until smooth. Drizzle
over cake.

Note: Be careful when you drizzle the glaze--I managed to get the entire
counter sticky!

REC.FOOD.RECIPES ARCHIVES

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.