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LEMON POPPY SEED CAKE MIX

THIS CAKE IS DELIGHTFUL WITH ITS LEMONY FLAVOR AND THE CRUNCH OF POPPY SEEDS.





List of Ingredients



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






Instructions



1. COMBINE ALL INGREDIENTS IN A LARGE BOWL. BLEND WITH A WIRE WHISK. STORE IN AN AIRTIGHT CONTAINER OR JAR.
   
   
2. 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 PACKAGE LEMON POPPY SED CAKE MIX
   
   
   GLAZE:
   
   1/2 CUP SUGAR
   1/2 CUP LEMON JUICE
   
   
   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.
   
   GLAZE: COMBINE SUGAR AND LEMON JUICE IN A SMALL SAUCEPAN OVER MEDIUM HEAT, AND BRING TO BOIL, 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 AND LET SIT OVERNIGHT.