Lemon poppyseed cake #1
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Oil |
| 1½ | cup | Sugar |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Almond flavor |
| ½ | 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 | Lemon; juice and rind of | |
| Powdered sugar; enough to make thick (not too thick) | ||
Directions
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
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