1 3/4 c. sugar
1 c. Wesson oil
1 tbsp. grated lemon rind
4 eggs
2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. ground nutmeg
1/2 tsp. salt
2/3 c. milk
1/3 c. lemon juice
1 1/2 tbsp. poppy seeds

GLAZE:

1 c. powdered sugar
2 1/2 tbsp. lemon juice
1 tsp. lemon rind
1/2 tsp. poppy seeds

In a large bowl mix sugar, oil and rind until well blended. Add eggs and beat until thick and pale. In a medium bowl combine flour, baking powder, nutmeg and salt. In a small bowl combine milk and lemon juice. Mix flour and milk mixtures alternately into oil mixture, beginning and ending with flour mixture. Beat until smooth, about 2 minutes. Stir in poppy seeds. Spoon batter into a 12-cup oiled and floured bundt pan. Bake at 350 degrees for 1 hour or until cake tests done with a wooden toothpick. Invert on a rack; cool in pan 10 minutes. Remove and cool completely. In a small bowl whisk together glaze ingredients until smooth. Spoon glaze over cake and serve.