3 c. sifted flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, softened
2 c. sugar
1 tsp. vanilla
5 lg. eggs
2/3 c. buttermilk
1/3 c. fresh lemon juice
2 tbsp. grated lemon peel
2 c. chopped walnuts

GLAZE:

1/2 c. sugar
1/3 c. fresh lemon juice

Preheat oven to 350 degrees. Butter and flour 10 inch Kugelhopf mold or bundt pan. Sift flour, baking powder, and salt together in a bowl. Beat butter in another bowl; beat in sugar, then vanilla, until light and fluffy. Add eggs one at a time, beating well after each addition. With mixer at low speed, add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Stir in lemon juice and lemon peel, then walnuts. Spoon into prepared pan. Bake 60 to 70 minutes, until toothpick inserted in center comes out clean. Let stand 10 minutes. Meanwhile, combine sugar and lemon juice in bowl, stirring occasionally while cake stands. Invert cake onto serving plate. Brush immediately with glaze until all glaze is absorbed. Cool. Yield: 16 servings.