Lemon poppy seed cake with recipe
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| 3 | cups | Cake flour |
| 1½ | teaspoon | Baking powder |
| ¼ | cup | Poppy seeds CAKE: |
| ¾ | cup | Butter |
| 6 | Eggs | |
| ⅓ | cup | Milk |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Lemon extract |
| 1 | Lemon, zest of | |
| 1 | pack | Mix GLAZE: |
| ½ | cup | Sugar |
| ½ | cup | Lemon juice |
Directions
Mix: Combine and store in an airtight container.
Lemon Poppy Seed Cake: Preheat oven to 350. Butter an 8-9 cup Bundt pan. Cream the butter. Add eggs, one at a time, beating well after each addition. Add the milk, extracts, and lemon zest. the mixture will look curdled. Add the mix and and continue to beat until smooth.
Pour i Combine sugar and lemon juice in small saucepan and boil fo r3 minutes. When cake has been removed from ove, poke holes all over with a wooden skewer and brush glaze over. Let stand 1 hour, the remove to rack to finish cooling.
Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by Carolyn Shaw 11-94
Submitted By CAROLYN SHAW On 11-18-94