Lemon-poppy cake ring
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| ½ | cup | Margarine or butter;softened |
| 1 | tablespoon | Lemon extract |
| 1 | teaspoon | Vanilla extract |
| 3 | larges | Eggs |
| 2 | cups | All-purpose flour |
| ¾ | cup | Milk |
| ¼ | cup | Poppy seeds |
| 1 | tablespoon | Grated lemon peel |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| Confectioners' sugar (opt) | ||
Directions
Preheat oven to 350 F. Grease and flour 9-inch bundt pan.
In a large bowl, with mixer at low speed, beat sugar, margarine or butter, lemon extract, vanilla extract, and eggs until blended.
Increase speed to high; beat 5 minutes or until very thick, occasionally scraping the bowl with a rubber spatula. Reduce speed to low; add flour, milk, poppy seeds, grated lemon peel, baking powder, and salt; beat until well blended, scraping bowl often.
Pour batter into pan. Bake 50 to 60 minutes until toothpick comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan. Cool completely on rack. Sprinkle with confectioners' sugar if desired.
Source: Good Housekeeping Dec/90 From the collection of Karen Deck