3 c. all purpose flour
2 c. sugar
1/4 c. poppy seed
1 c. 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

Heat oven to 325°. 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 - 2 minutes). Pour into greased and floured 12-cup Bundt pan or 10 inch tube pan. Bake for 55 - 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.

1 c. powdered sugar
1 - 2 Tbsp. lemon juice

In a small bowl stir together powdered sugar and lemon juice until smooth. Drizzle over cake.