| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Cakes | 1 | Servings | |
INGREDIENTS
| 2 | c | Flour, all purpose |
| 1 | c | Sugar, granulated |
| 1 | ts | Baking powder Salt |
| 1 | c | Butter; & |
| 1 | tb | Butter; softened |
| 1/4 | c | Milk |
| 4 | lg | Eggs |
| 2 | ts | Vanilla |
| 1/4 | c | Poppy seeds |
| 1 | tb | Lemon peel; finely grated |
| 1/2 | c | Sugar, granulated |
| 1/3 | c | Lemon juice |
INSTRUCTIONS
GLAZE Combine flour, sugar, baking powder and salt in large mixing bowl. Add butter and beat with a mixture until blended. In another bowl, combine milk, eggs and vanilla. Beat into flour/butter mixture until very well combined. Stir in poppy seeds and lemon peel. Transfer batter to buttered, floured 9 cup bundt pan or tube pan. bake in preheated 325F oven for 1 1/4 hours. Cool 10 minutes and turn cake on to serving platter. Cook glaze ingredients until sugar dissolves. Glaze top and sides of warm cake with syrup. MAKES: 1 CAKE *If you are using unsalted butter, add 1/2 tsp salt to the recipe in place of a pinch of salt. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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