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| 1 1/2 | cups granulated sugar |
| 1/2 | cup butter or margarine, softened |
| 3 | eggs |
| 2 1/2 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 1 | cup buttermilk |
| 1/4 | cup poppy seed |
| 2 | tablespoons grated lemon peel |
| 2 | tablespoons lemon juice |
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| 2 | cups powdered sugar |
| 1/4 | cup butter or margarine, melted |
| 2 | tablespoons grated lemon peel |
| 1/4 | cup lemon juice |
| 1. | Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. |
| 2. | In medium bowl, mix flour, baking soda and salt. Add to sugar mixture alternately with buttermilk, beating until well blended. Stir in poppy seed, 2 tablespoons lemon peel and 2 tablespoons lemon juice. Spread in pan. |
| 3. | Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. |
| 4. | Meanwhile, in medium bowl, mix all glaze ingredients until smooth. |
| 5. | Remove cake from oven. Immediately poke several holes in top of cake with long-tined fork; pour about 2/3 of the glaze over top. Cool 20 minutes. Turn pan upside down onto heatproof serving plate; remove pan. Spread with remaining glaze. |
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| Pick up 4 or 5 lemons for this fresh-tasting cake, and you’ll have all the juice and zest you need plus a little extra for homemade lemonade. |
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| No buttermilk? Simply place 1 tablespoon lemon juice or white vinegar in a liquid measuring cup. Fill to the 1-cup mark with milk and let stand for about 5 minutes. |
Nutrition Information:
625 ( 200 ); 22 g ( 12 g); 130 mg; 480 mg; 101 g ( 2 g); 8 g 16 %; 4 %; 12 %; 14 %