Lemon-Poppy Seed Pound Cake

1½ cups sugar ½ cup (1 stick) margarine or butter, softened 3 eggs 2½ cups all-purpose flour 1 tsp. baking soda ½ tsp. salt 1 cup buttermilk ¼ cup poppy seed 2 Tbsp. grated lemon peel 2 Tbsp. lemon juice Lemon Glaze (below) Lemon Glaze 2 cups powdered sugar ¼ cup (½ stick) margarine or butter, melted 2 Tbsp. grated lemon peel ¼ cup lemon juice

Mix all ingredients. Preheat oven to 325°F. Grease and flour 12-cup bundt cake pan or tube pan, 10 x 4 inches. Beat sugar and margarine in large bowl on medium speed until light and fluffy. Beat in eggs, one at a time. Mix flour, baking soda, and salt. Beat in alternately with buttermilk on low speed. Stir in poppy seed, lemon peel, and lemon juice. Spread in pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately poke several holes in top of cake with long-tined fork; pour about 2/3 of Lemon Glaze over top. Cool 20 minutes. Invert on heat-proof serving plate; remove pan. Spread remaining glaze. Provided by General MillsServes 16.Approximate Nutrition Analysis (per serving): calories, 320; protein, 4 g; carbohydrate, 51 g; fat, 11 g; cholesterol, 40 mg; sodium, 280 mg.

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