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LEMON POPPY CAKE

List of Ingredients




1 1/2 CUPS SUGAR
3 CUPS CAKE FLOUR
1 1/2 TEASPOONS BAKING POWDER
1/4 CUP POPPY SEEDS


Recipe



COMBINE ALL INGREDIENTS IN A LARGE BOWL. BLEND WITH A WIRE WHISK. STORE IN AN AIRTIGHT CONTAINER OR JAR.


GIFT TAG:


LEMON POPPY SEED CAKE
SERVES 8


3/4 CUPS BUTTER
6 EGGS
1/3 CUP MILK
1 TEASPOON VANILLA EXTRACT
1 TEASPOON LEMON EXTRACT, DO NOT USE LEMON JUICE
ZEST OF 1 LEMON
1/8 CUP POWDERED SUGAR (GLAZE)
1 PACKAGE LEMON POPPY SED CAKE MIX




PREHEAT OVEN TO 350°. BUTTER AN 8 OR 9 CUP BUNDT PAN. IN THE LARGE BOWL OF AN ELECTRIC MIXER, CREAM THE BUTTER. ADD EGGS, ONE AT A TIME, BEATING AFTER EACH ADDITION. ADD THE MILK, EXTRACTS AND LEMON ZEST. THE MIXTURE WILL LOOK CURDLED. ADD THE CAKE MIX AND CONTINUE TO BEAT ON MEDIUM SPEED FOR 3 TO 4 MINUTES UNTIL MIXTURE IS SMOOTH. POUR BATTER INTO GREASED PAN AND BAKE FOR 45 TO 55 MINUTES.

ONCE THE CAKE HAS COOKED DUST THE CAKE WITH POWDERED SUGAR AND SERVE.

(MODIFIED RECIPE FROM: http://recipecircus.com/recipes/VICBOOP/)