Heat oven
to 325ºF. Grease and flour 12-cup bundt cake pan or tube pan, 10x4 inches.
Beat sugar
and butter in large bowl with electric mixer on medium speed 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 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 the Tart Lemon Glaze over top. Cool 20 minutes. Turn pan upside down onto
heatproof serving plate; remove pan. Spread with remaining glaze.
TART LEMON
GLAZE:
