Lemon complements the rich moist flavor of this delicate cake.

CAKE:

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

GLAZE:

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

Heat oven to 325 degrees. In large mixer bowl combine all cake ingredients. Beat at low speed, scraping bowl often until all 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. In small bowl stir together powdered sugar and lemon juice until smooth. Drizzle over cake. Yield: 1 cake.

1 tablespoon vinegar plus enough milk to equal 1 cup can be substituted for 1 cup buttermilk.