Lemon-poppy Cake Ringcakes, holiday 1 1/2 cup sugar 1/2 cup margarine or butter; softened 1 tablespoon lemon extract 1 teaspoon vanilla extract 3 large eggs 2 cup all-purpose flour 3/4 cup milk 1/4 cup poppy seeds 1 tablespoon grated lemon peel 2 teaspoon baking powder 1/2 teaspoon salt 1 confectioners' sugar (opt) 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 |
