| 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 |
T |
Lemon extract |
| 1 |
t |
Vanilla extract |
| 3 |
|
Eggs |
| 2 |
c |
All-purpose flour |
| 3/4 |
c |
Milk |
| 1/4 |
c |
Poppy seeds |
| 1 |
T |
Grated lemon peel |
| 2 |
t |
Baking powder |
| 1/2 |
t |
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
A Message from our Provider:
“We see a only a glimmering of the plans of God…”