Sorry it's been so long since I've updated this site, but I've been travelling on the Oregon coast. Some of the places I stayed at seemed like they had never heard of the internet....and several places didn't even have phones. How do they survive?! (*wink*) Actually it was good to get away for a little while....even if I did go through internet withdrawals!

So here is one of the first recipes to be submitted. (Now if you have a recipe you'd like to share, please please please send it in!) This one was submitted by Christina of Feisty Repartee. Be sure to click on over to her site, and check her out. She's got to be one of my most favorite writers on the net....combining an entertaining mix of real life, fiction and recipes. She is a fiesty one, indeed!

Glazed Lemon Cake

2 1/2 cups flour
1 1/2 cups sugar
1/2 cup butter, softened
3 eggs
1 tsp baking soda
1 cup buttermilk
1/4 cup poppy seed
2 TBS grated Meyer lemon peel
2 TBS fresh Meyer lemon juice
Lemon Glaze (recipe follows)

Preheat oven to 350� F. Grease and flour a 12-cup bundt cake pan.

With an electric mixer, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time.

Mix flour and baking soda; beat into sugar mixture alternately with milk until well blended.

Stir in poppy seed, lemon peel and lemon juice.

Spread in bundt cake pan. Bake 50-55 min.

Immediately poke holes in top of cake with long-tined fork; pour about 2/3 of the lemon glaze over top before taking out of pan.

Cool 20 min. Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan.

Spread with remaining glaze.

Lemon Glaze:

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