3 c. flour
2 c. sugar
1/4 c. poppyseed
1 c. butter, softened
1 c. buttermilk
4 eggs
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
5 tsp. lemon peel

GLAZE:

1 c. powdered sugar
1-2 tbsp. lemon juice

Heat oven to 325 degrees. In large mixing bowl combine all cake ingredients. Beat at low speed scraping bowl often; until all ingredients are moistened. Beat at high speed for 2 minutes. Pour into greased and floured Bundt pan or tube pan. Bake 55-60 minutes. Cool 10 minutes, then remove from pan.

In small bowl mix glaze ingredients together until smooth and drizzle on to cooled cake.

Buttermilk: 1 tablespoon vinegar plus enough milk to equal 1 cup. May be substituted for 1 cup buttermilk.