Cooker’s Pot

You’ll Need:

2 1/2 cups flour
1 1/2 cups granulated sugar
1/2 cup margarine, softened
3 eggs
1 teaspoon baking soda
1 cup buttermilk
1/4 cup poppy seed
2 tablespoons grated lemon peel
2 tablespoons lemon juice
Lemon Glaze (recipe follows)

Procedure:

Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt cake pan. With an electric mixer, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time. Mix flour and baking soda; beat into sugar mixture alternately with milk until well blended. Stir in poppy seed, lemon peel and lemon juice. Spread in Bundt cake pan. Bake 50-55 minutes. Immediately poke holes in top of cake with long-tined fork; pour about 2/3 of the lemon glaze over top before taking out of pan. Cool 20 minutes. Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan. Spread with remaining glaze. Lemon Glaze 2 cups powdered sugar 2 tablespoons grated lemon peel 1/4 cup margarine, melted 1/4 cup lemon juice Mix all ingredients together and stir until well blended.

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