Directions:
- Preheat oven to 325°.
- Grease and flour a Bundt cake pan or tube pan.
- Beat sugar and butter in a large bowl on medium speed of an electric mixer until light and fluffy. Beat in eggs, one at a time.
- Mix flour, baking soda and salt. Beat into sugar mixture alternately with buttermilk until well blended.
- Stir in poppy seed, lemon peel and lemon juice. Spread in pan.
- Bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes.
- Immediately poke holes in top of cake with a long tined fork. Pour about two-thirds of the Lemon Glaze over the top.
- Cool 20 minutes. Invert onto a serving plate. Remove pan. Spread with remaining glaze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 493.05 Kcal (2064 kJ) | ||
| Calories from fat | 132.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.7g | 23% | |
|---|---|---|---|
| Cholesterol | 73.67mg | 25% | |
| Sodium | 242.52mg | 10% | |
| Potassium | 107.45mg | 2% | |
| Total Carbs | 87.03g | 29% | |
| Sugars | 65.06g | 260% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 5.36g | 11% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 82.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 330.31 Kcal (1383 kJ) | ||
| Calories from fat | 88.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.85g | 23% | |
|---|---|---|---|
| Cholesterol | 49.35mg | 25% | |
| Sodium | 162.47mg | 10% | |
| Potassium | 71.98mg | 2% | |
| Total Carbs | 58.3g | 29% | |
| Sugars | 43.59g | 260% | |
| Dietary Fiber | 1.06g | 6% | |
| Protein | 3.59g | 11% | |
| Vitamin C | 3.7mg | 9% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 4% | |
| Calcium | 55.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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