Lemony Lemon Cake

A lemony, fluffy cake enriched by the sweet taste of poppy seeds-my favorite!!

• Ready In: 1 hr
• Serves: 10

Ingredients

• 1 3⁄4 cups sugar, divided
• 1  cup butter, softened
• 2  large eggs
• 2  teaspoons vanilla extract
• 2 1⁄2 cups flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1  teaspoon baking soda
• 1  cup buttermilk
• 3  lemons, juice and zest of, grated
• 2  tablespoons poppy seeds

Directions

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, cream 1 cup of sugar and butter. Blend in eggs and vanilla.
3. In a seperate bowl, combine flour, baking powder, and salt. Stir into the batter.
4. Stir baking soda into buttermilk and add to the batter.
5. Fold in grated lemon peel and poppy seeds.
6. Pour batter into a greased bundt pan. Bake for 40-50 minutes, or until the cake is golden brown and has a crevice in the middle.
7. Meanwhile, combine lemon juice (about 1 cup) and 3/4 cup sugar in a saucepan and simmer over low heat until the sugar dissolves.
8. When the cake is done, let stand for 5 minutes, then drizzle sweetened lemon juice slowly over the top until it is absorbed.