2005-02-10 - 4:01 p.m.

Glazed Lemon Cake

2 1/2 cups flour
1 1/2 cups sugar
1/2 cup butter, softened
3 eggs
1 tsp baking soda
1 cup buttermilk
1/4 cup poppy seed
2 TBS grated Meyer lemon peel
2 TBS fresh Meyer lemon juice
Lemon Glaze (recipe follows)

Preheat oven to 350° F. Grease and flour a 12-cup bundt cake pan.

With an electric mixer, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time.

Mix flour and baking soda; beat into sugar mixture alternately with milk until well blended.

Stir in poppy seed, lemon peel and lemon juice.

Spread in bundt cake pan. Bake 50-55 min.

Immediately poke holes in top of cake with long-tined fork; pour about 2/3 of the lemon glaze over top before taking out of pan.

Cool 20 min. Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan.

Spread with remaining glaze.

Lemon Glaze: