Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Oil |
| 1½ cup | Sugar |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
| ½ teaspoon | Almond flavor |
| ½ \N | Lemon; rind of (approx) |
| 1½ cup | Buttermilk |
| 2 tablespoons | (or more) poppyseeds |
| 2 cups | Flour |
| ½ teaspoon | Baking powder |
| ¾ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 1 \N | Lemon; juice and rind of |
| \N \N | Powdered sugar; enough to make thick (not too thick) |
LEMON GLAZE
From: lrellick@... (Lorraine M Rellick) Date: 17 Jan 1994 16:15:20 GMT
Mix all in the same bowl (again ...I use a wisk but you may have to put some muscle in it!) Bake at 350 in a 9X13 inch pan for about 35 minutes or until golden brown on top and springs back to touch. Ice with: Lemon glaze: spread the cool cake with a thin coating of this glaze REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .