Lemon Poppy Seed Cake

Desserts

INGREDIENTS

Cake:
3 cups all-purpose flour
2 cups sugar
1/4 cup butter, softened
1/4 cup poppy seeds
1 cup buttermilk
4 eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons grated lemon peel
1/2 teaspoon vanilla

Glaze:
1 to 2 tablespoons lemon juice

DIRECTIONS

Preparation time: 30 minutes
Baking time: 55 minutes
Cooling time: 1 hour 30 minutes

1. Heat oven to 325º.

2. In a large mixer bowl, combine all cake ingredients. Beat at low speed, scraping the bowl often, until all ingredients are moistened. Beat at high speed, scraping the bowl often, until well mixed (1 to 2 minutes).

3. Pour into greased and floured 12-cup bundt pan or 10-inch tube pan.

4. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes. Remove from pan. Cool completely.

5. In small bowl, stir together powdered sugar and enough lemon juice for glazing
consistency. Drizzle over cooled cake.

Makes 16 servings

Note: 1 tablespoon vinegar plus enough milk to equal 1 cup can be substituted for 1 cup of
buttermilk.

From the Land O’Lakes 75th Anniversary Cookbook