Lemon Poppy Seed Pound Cake

• 3 cups all-purpose flour
• 2 cups sugar
• 1/4 cup poppy seeds
• 1 cup Land O Lakes Butter, softened
• 1 cup buttermilk*
• 4 Land O Lakes Eggs
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 teaspoons freshly grated lemon zest
• 1/2 teaspoon vanilla
• 1 cup powdered sugar
• 1 to 2 tablespoons lemon juice

1. Heat oven to 325F.
2. Grease and flour 12-cup Bundt pan or 10-inch tube (angel food cake) pan; set aside.
3. Combine all cake ingredients in bowl.
4. Beat at low speed, scraping bowl often, just until all ingredients are moistened.
5. Beat at high speed, scraping bowl often, until well mixed.
6. Pour batter into prepared pan.
7. Bake 55-65 minutes or until toothpick inserted in center comes out clean.
8. Cool 10 minutes; remove from pan.
9. Cool completely.
10. Stir together powdered sugar and enough lemon juice in bowl for desired glazing consistency; drizzle over cooled cake.
11. .

allpurpose, sugar, poppy seeds, butter, buttermilk, o lakes eggs, baking powder, baking soda, salt, freshly grated lemon zest, vanilla, powdered sugar, lemon juice

Taken from www.landolakes.com/recipe/1917/lemon-poppy-seed-pound-cake (may not work)