3 c. all purpose flour
2 c. sugar
1/4 c. poppy seed
1 c. Land O Lakes sweet cream butter, softened
1 c. buttermilk
4 eggs
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
4 tsp. grated lemon peel
1/2 tsp. vanilla

Heat oven to 325 degrees. In large mixer combine all cake ingredients. Beat at low speed, scraping bowl often, until ingredients are moistened. Beat at high speed, scraping bowl often until smooth (1 to 2 minutes). Pour into greased and floured 12 cup bundt pan or 10 inch tube pan. Bake for 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

GLAZE:

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

Lemon compliments the rich moist flavor of this cake. Combine powdered sugar and lemon juice. Drizzle over cake. Yield 1 cake. 1 tablespoon vinegar plus enough milk to equal 1 cup can be substituted for 1 cup buttermilk.