Tucson Lemon Cake

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Caloric	:1 Serving: Calories 625 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 12 g); Cholesterol 130 mg; Sodium 480 mg; Total Carbohydrate 101 g (Dietary Fiber 2 g); Protein 8 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 4 %; Calci
Ingridients	Prep Time:20 min Start to Finish:1 hr 35 min Makes:8 servings Cake 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 Tart Lemon Glaze 2 cups powdered sugar 1/4 cup butter or margarine, melted 2 tablespoons grated lemon peel 1/4 cup lemon juice
Instructions	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.