Penelope's Lemon Poppy Seed Cake
- Reviews 1
Ready In: 1 hr
Yields: 1 loaf
Ingredients
CAKE
- 3⁄4 cup sugar
- 2 eggs
- 1⁄2 cup milk
- 1⁄2 cup butter, melted and cooled
- 1 tablespoon lemon extract
- 1⁄2 teaspoon almond extract
- 1 1⁄2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 tablespoons poppy seeds
GLAZE
- 1 lemon, juice of
- 1⁄2 cup powdered sugar
Directions
- Mix sugar and eggs together and beat until light and fluffy.
- Gradually add milk and beat.
- Add butter and extracts; blend well.
- Sift dry ingredients and add sugar/butter mixture.
- Mix well and add poppyseeds.
- Grease and flour one loaf pan.
- Bake at 325 degrees for 50 to 60 minutes or until cake tester comes out clean.
- Turn out onto cooling rack.
- Mix lemon juice and powdered sugar.
- Spread on cake while it is still warm.
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