Chez piggy's lemon poppy seed cake

1 servings

Ingredients

Quantity Ingredient
2 cups Flour, all purpose
1 cup Sugar, granulated
1 teaspoon Baking powder Salt
1 cup Butter; &
1 tablespoon Butter; softened
¼ cup Milk
4 larges Eggs
2 teaspoons Vanilla
¼ cup Poppy seeds
1 tablespoon Lemon peel; finely grated
½ cup Sugar, granulated
⅓ cup Lemon juice

Directions

GLAZE

Anne's note: 'Chez Piggy' is a terrific restaurant in the beautiful city of Kingston, Ontario where I worked one summer as part of a field work/study placement. The owner, Zalman Yanovsky, was once a member of The Lovin' Spoonful. This cake is always on the menu.

Combine flour, sugar, baking powder and salt in large mixing bowl. Add butter and beat with a mixture until blended. In another bowl, combine milk, eggs and vanilla. Beat into flour/butter mixture until very well combined. Stir in poppy seeds and lemon peel.

Transfer batter to buttered, floured 9 cup bundt pan or tube pan.

bake in preheated 325F oven for 1¼ hours. Cool 10 minutes and turn cake on to serving platter.

Cook glaze ingredients until sugar dissolves. Glaze top and sides of warm cake with syrup.

MAKES: 1 CAKE *If you are using unsalted butter, add ½ tsp salt to the recipe in place of a pinch of salt.

Source: Bonnie Stern's column in the Toronto Star posted by Anne MacLellan

From: Brian Groover

Submitted By GAIL SHIPP On 05-30-95

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