Lemon Poppyseed Cake
Cake:
1/2 c. poppyseeds
1/3 c. milk
1 c. butter or margarine, softened
1-1/2 c. sugar
2 tsp grated lemon peel
1-1/2 tsp lemon extract
1 tsp vanilla extract
4 eggs
2-1/4 c. all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 c. sour cream
Glaze:
1/2 c. Confectioners' sugar
1/4 c. lemon juice
Soak poppyseeds in milk for one hour.
Preheat oven to dg350.
Cake: Cream together butter, sugar, lemon peel and extracts in large
mixing bowl. Beat in eggs, one at a time, beating well after each
addition. Drain poppyseeds and stir into mixture.
In separate bowl, combine flour, baking powder and salt. Add flour
mixture to creamed mixture, alternating with sour cream. Pour into
greased and floured 9- by 5- by 2-inch loaf pan. Bake 45-50 minutes or
until tests clean.
Glaze: Combine ingredients until smooth. Pour over warm cake in pan.
Allow cake to cool completely before removing from pan.
Happy Baking!
Sherri
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