2 cups sugar
1 cup butter, softened
2 tablespoons finely grated lemon peel
2 tablespoons poppy seeds
2-3 drops yellow food color (optional)
1/2 teaspoon lemon extract (optional)
1 cup mashed potatoes*
2 1/2 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk*
Pre-heat oven to 3500 F. Grease and flour 12-cup bundt pan, set aside.
Cream or beat together sugar and butter until light and fluffy; add eggs, lemon zest, poppy seeds, and optional yellow food color and lemon extract; beat well. Beat in mashed potatoes.
Measure flour into a bowl; stir in baking soda, baking powder, and salt. Alternating, add one-fourth the milk, then one-fourth the flour mixture to the butter and eggs, beating well after each addition. Continue until all flour and milk are used. Spread cake batter evenly in prepared cake pan. Bake 50-60 minutes or until a tooth pick inserted in center of cake comes out clean.
Allow to cool in pan for 10 minutes. Remove cake from pan. Stir together glaze ingredients; drizzle glaze over warm cake and allow to cool.
* NOTES: Use unseasoned mashed potatoes. Instant potatoes work well for this recipe; prepare according to package directions. If fresh potatoes are used, be sure to whip well or mash out all lumps. May substitute 1 cup milk + 1 tablespoon lemon juice for buttermilk.
1 1/2 cups powdered sugar
2-3 tablespoons lemon juice
1 tablespoon milk
1 tablespoon melted butter