| Lemon Poppy-Seed Cake 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 to Container: 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 from container, 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. |