Instructions: Combine and sift first four ingred. In electric mixer bowl, cream together butter, lemon oil and sugar until light, occas. scraping down sides of bowl. Add eggs, one at a time, beating well after each addition.

Continue beating until increased in volume (8 - 10 min). With rubber spatula fold in poppy seeds and dry ingred. in three additions alternately with buttermilk. Spoon batter into buttered rosette pan; bake in 325 deg F oven for 25 - 30 min., or until a toothpick comes out clean. Cool in pan 5 min., then remove. Let cool but while cake is still slightly warm, spread glaze over top.

FOR GLAZE:
Beat the confectioners sugar, water, lemon oil and vanilla until smooth.

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