Lemon-poppy cake ring

12 servings

Ingredients

Quantity Ingredient
1½ cup Sugar
½ cup Margarine or butter;softened
1 tablespoon Lemon extract
1 teaspoon Vanilla extract
3 larges Eggs
2 cups All-purpose flour
¾ cup Milk
¼ cup Poppy seeds
1 tablespoon Grated lemon peel
2 teaspoons Baking powder
½ teaspoon Salt
Confectioners' sugar (opt)

Directions

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

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