Lemon Poppy-Seed Cake Mix
Source of Recipe
Aunt Saunny
This cake is delightful with its lemony flavor and the added crunch of
poppy seeds.
1- 1/2 cups sugar
3 cups cake flour
1- 1/2 tsp. baking powder
1/4 cup poppy seeds
Combine all the ingredients in a large mixing bowl. Blend with a wire
whisk. Store the mix in an airtight container.
Attach this to the Jar
Lemon Poppy-Seed Cake
Serves 8
3/4 cup butter
6 eggs
1/3 cup milk
1 tsp. vanilla extract
1 tsp. lemon extract (not lemon juice)
Zest of 1 lemon
1 pkg. Lemon Poppy-Seed Cake Mix
Glaze:
1/2 cup sugar
1/2 cup lemon juice
Preheat oven to 350 degrees F. Butter an 8- to 9-cup Bundt pan. In the
large bowl of an electric mixer, cream the butter. Add the 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 the batter into greased pan and bake for 45 to 55 minutes.
Glaze: Combine sugar and lemon juice in a small saucepan over medium
heat, and bring to boil for 3 minutes. When cake is removed from oven,
poke cake all over with a wooden skewer and brush glaze over cake. Let
the cake stand for 1 hour and remove from pan to cool on a wire rack.
Wrap the cake in plastic wrap.
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