---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Lemon-Poppy Bundt Cake
  Categories: Cakes, Desserts
       Yield: 12 Servings
  
       1 c  + 1 TB butter or margarine-
            - at room temperature
       3 c  Cake flour
       2 tb Poppy seeds
       2 ts Baking powder
     1/2 ts Baking soda
   1 1/3 c  Granulated sugar
       3    Eggs
       1    16 oz container sour cream
       2 tb + 3/4 tsp grated lemon zest-
            - divided
     1/4 c  + 2 tb lemon juice - divided
       1 ts Vanilla extract
       1 c  Confectioners sugar
  
   Preheat oven to 350~F.  Melt 1 tb butter; brush over inside of 12 cup
   Bundt pan.  Combine flour, poppy seeds, baking powder and soda.  In
 bowl
   with mixer at medium speed beat granulated sugar with remaining butter
   until light and fluffy, about 3 minutes.  Beat in eggs, one at a time,
   until combined.  Beat in sour cream, 1/4 cup juice, zest and vanilla.
   Reduce speed to low; gradually beat in flour mixture until just
 combined.
   Pour batter into pan.  Bake 45-50 minutes or until toothpick inserted
 into
   center comes out clean.  Cool 10 minutes.  Remove cake from pan; cool
   completely on rack.  Combine confectioners' sugar with remaining juice
 and
   zest; drizzle over cake.  SOURCE: Woman’s World 4/15/97
  
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