CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy, Grains |
|
Cakes, Holiday |
12 |
Servings |
INGREDIENTS
1 1/2 |
c |
Sugar |
1/2 |
c |
Margarine or butter;softened |
1 |
tb |
Lemon extract |
1 |
ts |
Vanilla extract |
3 |
lg |
Eggs |
2 |
c |
All-purpose flour |
3/4 |
c |
Milk |
1/4 |
c |
Poppy seeds |
1 |
tb |
Grated lemon peel |
2 |
ts |
Baking powder |
1/2 |
ts |
Salt |
|
|
Confectioners' sugar (opt) |
INSTRUCTIONS
Preheat oven to 350 F. Grease and flour 9-inch bundt pan.
In a large bowl, with mixer at low speed, beat sugar, margarine or butter,
lemon extract, vanilla extract, and eggs until blended. Increase speed to
high; beat 5 minutes or until very thick, occasionally scraping the bowl
with a rubber spatula. Reduce speed to low; add flour, milk, poppy seeds,
grated lemon peel, baking powder, and salt; beat until well blended,
scraping bowl often.
Pour batter into pan. Bake 50 to 60 minutes until toothpick comes out
clean. Cool cake in pan on wire rack 10 minutes; remove from pan. Cool
completely on rack. Sprinkle with confectioners' sugar if desired. Source:
Good Housekeeping Dec/90
From the collection of Karen Deck
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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