This recipe comes from my lovely sister-in-law, Lynn. She was a wonderful cook and everything she made looked like it came from a master chef.
1 1/2 cups sugar
1/2 cup margarine -- softened
3 eggs
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup poppy seeds
2 tablespoons lemon peel -- grated
2 tablespoons lemon juice
LEMON GLAZE
2 cups powdered sugar
1/4 cup margarine -- melted
2 tablespoons lemon peel
1/4 cup lemon juice
Beat sugar and margarine till light and fluffy. Beat in eggs one at a time. Mix flour, soda and salt, beat into sugar mixture alternately with buttermilk till well blended. Stir in poppy seeds, lemon juice and peel. Pour into greased bundt pan. Bake at 325 degrees for 50-55 minutes. Immediatly poke holes in top of cake with long tined fork. Pour 2/3 of glaze over top. Cool 20 minutes. Invert and spread with remaining glaze.
- - - - - - - - - - - - - - - - - - -
