3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. butter, at room temperature
1 1/2 c. sugar
2 tbsp. freshly grated lemon peel
3 tbsp. fresh lemon juice
1 tsp. vanilla extract
4 lg. eggs
1 c. buttermilk or plain low-fat yogurt
2 tbsp. poppy seeds

FROSTING:

1/2 c. butter, at room temperature
1 lb. confectioner's sugar (3 3/4 c.)
2 tbsp. milk
1 tbsp. freshly grated lemon peel
1 tbsp. fresh lemon juice
1/2 tsp. vanilla extract

TO MAKE CAKE: Heat oven to 350 degrees. Grease and flour two 8 or 9 inch round layer-cake pans. Mix flour, salt, baking powder and baking soda. Beat butter and sugar in a large bowl with electric mixer until light and fluffy. Beat in lemon peel, juice and vanilla extract. Add eggs, one at a time, beating well after each. With mixer on low speed, add flour mixture in three additions alternately with the buttermilk, beating well after each addition. Add poppy seeds with last of flour mixture. Pour into prepared pans. Bake 35 to 40 minutes, until cake springs back when lightly touched and pick inserted near center comes out clean. Cool in pans on wire rack 10 minutes. Turn out on rack to cool completely.

TO MAKE FROSTING: Beat butter in medium-size bowl with electric mixer until fluffy. With mixer on low speed, gradually beat in confectioner's sugar and remaining ingredients until smooth and fluffy.

TO ASSEMBLE: Place 1 cake layer bottom side up on serving plate. Lay four 3 inch wide strips of waxed paper around edges of plate. Snap each strips out quickly once cake is frosted. Spread with about 1 cup frosting. Cover with other cake layer, rise side up. Frost sides and top of cake.