3 c. flour
1/2 tsp. each salt, baking powder and baking soda
1 c. butter, room temperature
1 1/2 c. sugar
2 tbsp. lemon peel, freshly grated
3 tbsp. fresh lemon juice
1 tsp. vanilla extract
4 lg. eggs
1 c. buttermilk (or plain lowfat yogurt)
2 tbsp. poppy seeds

Preheat oven to 350 degrees. Grease and flour two 8 or 9 inch round cake pans. Mix flour, salt, baking powder and soda. Beat butter and sugar in large bowl until light and fluffy. Beat in lemon peel, juice and vanilla. Add eggs, one at a time, beating well after each with mixer on low, add flour in 3 additions alternately with buttermilk, beating well after each. Add poppy seeds with last flour addition. Pour into pans. Bake 35-40 minutes. Cool 10 minutes. Turn onto rack and cool completely.

FROSTING:

Beat until smooth:

1/2 c. butter, room temperature

Add:

1 lb. (3 3/4 c.) powdered sugar
2 tbsp. milk
1 tbsp. freshly grated lemon peel
1 tbsp. fresh lemon juice
1/2 tsp. vanilla

Beat until smooth. Spread on cooled cake. Serves 12.