LEMON POPPY SEED POUND CAKE
Mom

3 cups flour
2 cups sugar
¼ cup poppy seed
1 cup butter, softened

1 cup buttermilk
4 eggs
½ tsp each – baking soda, baking powder, salt, vanilla
4 tsp grated lemon peel

Combine all cake ingredients and beat at low speed till moistened.  Beat at high speed until smooth (1 to 2 minutes).  Pour into greased and floured tube pan and bake for 55 to 65 minutes at 325.  Cool 10 minutes, remove from pan.  Cool completely.

 1 cup powdered sugar
1 to 2 tbsp lemon juice

Stir together until smooth then drizzle over cake.

Note – 1 tbsp vinegar plus enough milk to equal 1 cup can be substituted for the buttermilk.