Penelope's Lemon Poppy Seed Cake |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is another one of the recipes in my mother-in-law's file. I don't know who Penelope is, but her cake is delicious! Because we really like lemon, I added the glaze to the cake, but it is delicious without it, too. Ingredients:
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 |
1 lemon, juice of |
1/2 cup powdered sugar |
Directions:
1. Mix sugar and eggs together and beat until light and fluffy.
2. Gradually add milk and beat.
3. Add butter and extracts; blend well.
4. Sift dry ingredients and add sugar/butter mixture.
5. Mix well and add poppyseeds.
6. Grease and flour one loaf pan.
7. Bake at 325 degrees for 50 to 60 minutes or until cake tester comes out clean.
8. Turn out onto cooling rack.
9. Mix lemon juice and powdered sugar.
10. Spread on cake while it is still warm.
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