This lemony cake is dramatically shot through with poppy seeds.
A lemon glaze soaks into the cake while it is still hot from the
Cake: l-l/2 cups sugar
l/2 cup butter, softened
2-l/2 cups flour
l tsp. baking soda
l/2 tsp. salt
l cup buttermilk
l/4 cup poppy seeds
2 tbslp. grated lemon peel
2 tbsps. lemon juice
Lemon Glaze: 2 cups powdered sugar, l/4 cup butter, melted,
2 tbsps. grated lemon peel and l/4 cup lemon juice.
Heat oven to 325. To prepare cake grease and flour l2-cup Bundt cake
pan or l0x4″ tube pan. Beat sugar and butter in large bowl on medium
speed until light and fluffy. Beat in eggs, l at a time. Mix
htogether flour, baking soda and salt. Beat into sugar mixture
alternately with buttermilk until well blended. Stir in poppy
seeds, lemon peel and lemon juice. Spread in pan. Bake until wooden
pick inserted in center comes out clean, 50-55 mins. Immediately
poke holes in top of cake with long-tined fork. To prepare Lemon
Glaze, mix together all ingredients until well blended and pour
about 2/3 of it over top of cake. Cool 20 mins. Invert on heatproof
serving plate and remove pan. Spread with remaining glaze.
Serves l6. Prodigy
VARIATION: Substitute lemon juice & lemon peel for orange juice &
orange peel. You can add or omit the poppy seeds.
Decorate with 3 paper thin slices of orange in center of cake.
Bake in William-Sonoma Celebration Cake pan. (325 60-70 mins)