INGREDIENTS

INSTRUCTIONS

1998    
Preheat the oven to 350. Grease and flour a 10" tube or Bundt pan. In
a medium-size bowl, combine the flour, baking powder, salt, baking
soda, and lemon rind.  In a large bowl, using an electric mixer set on
medium speed, cream  the butter with the granulated sugar until light
and fluffy. Add the  eggs, 1 at a time, beating well after each
addition. Add the vanilla  nad the poppy seed filling and mix well.
Reduce the mixer speed to low and alternately beat in the flur  mixture
and the buttermilk until well blended. Scrape the batter into  the
prepared pan. Tap the pan firmly on a flat surface 2 or 3 times  to
remove any air pockets.  Bake for 45 to 50 minutes, or until the cake
is golden and well risen  and a cake tester or toothpick inserted in
the center comes out  clean. Remove the cake from the oven and set on a
wire rack to cool  for 10 minutes. Turn the cake out onto the rack and
cool for 20  minutes.  Dust the cake with the confectioners' sugar if
desired, and serve  sliced.  Recipe by: The Family Favorites Cookbook
by Readers Digest Books  Posted to MC-Recipe Digest V1 #995 by L979
<L979@aol.com> on Jan 8,

A Message from our Provider:

“We simply prepare ourselves. God fills us.”