Lemon poppyseed cake #1

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)


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


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