Arizona Lemon Bundt Cake

• 1 1/2 cups granulated sugar
• 1/2 cup butter, softened
• 3 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup poppy seed
• 2 tablespoons lemon peel, grated
• 2 tablespoons lemon juice
• lemon glaze
• 2 cups confectioners' sugar
• 1/4 cup butter, melted
• 2 tablespoons lemon peel, grated
• 1/4 cup lemon juice

1. Preheat oven to 325u0b0.
2. Grease and flour a Bundt cake pan or tube pan.
3. Beat sugar and butter in a large bowl on medium speed of an electric mixer until light and fluffy. Beat in eggs, one at a time.
4. Mix flour, baking soda and salt. Beat into sugar mixture alternately with buttermilk until well blended.
5. Stir in poppy seed, lemon peel and lemon juice. Spread in pan.
6. Bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes.
7. Immediately poke holes in top of cake with a long tined fork. Pour about two-thirds of the Lemon Glaze over the top.
8. Cool 20 minutes. Invert onto a serving plate. Remove pan. Spread with remaining glaze.

sugar, butter, eggs, flour, baking soda, salt, buttermilk, poppy seed, lemon peel, lemon juice, lemon glaze, sugar, butter, lemon peel, lemon juice

Taken from www.food.com/recipe/arizona-lemon-bundt-cake-322358 (may not work)