Heat oven to 325F. To prepare cake, grease and flour 12 cup Bundt cake pan or 10x 4 in tube pan. Beat sugar and margarine in large bowl on medium speed until light and fluffy. Beat in eggs, 1 at a time. Mix together 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 minutes. Immediately poke holes in top of cake with long-tined fork. To prepare Lemon Glaze, mix together all ingredients until well blended and pour abour 2/3 of it over top of cake. Cool 20 minutes. Inver on heatproof serving plate and remove pan. Spread with remaining glaze. Betty Crocker Regional/International Recipes 1992
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|Serving Size: 1 Serving (164g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 79 (18%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 198.9mg||61 %|
|Sodium 195.1mg||7 %|
|Potassium 146.8mg||4 %|
|Total Carbohydrate 80.9g||24 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 79.6g|
|Protein 9.3g||13 %|
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Calories per serving: 432
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