1 1/2 Cup sugar
1/2 Cup butter, softened
3 eggs
2 1/2 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1/4 cup poppy seed
2 tbsp grated lemon peel
2 tbsp lemon juice
Lemon Glaze

Preheat oven to 325ºF. Grease and flour a Bundt cake pan
or tube pan. Beat sugar and butter in a large bowl on medium
speed of an electric mixer until light and fluffy. Beat in eggs,
one 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 a wooden pick inserted in the center comes out
clean, 50 to 55 minutes. Immediately poke holes in top of
cake with a long-tined fork. Pour about two-thirds of the
Lemon Glaze over the top. Cool 20 minutes. Invert onto a
serving plate. Remove pan. Spread with remaining glaze.

Lemon Glaze
2 C. confectioners' sugar
1/4 C. butter, melted
2 tbsp grated lemon peel
1/4 C. lemon juice
Mix all ingredients