Title: Mix-In-The-Pan Lemon Poppy Seed Cake
Categories: Poppyseed Cake Quick Blank
Yield: 8 Servings
| 1 3/4 | c | All-purpose flour |
| 3/4 | c | Granulated sugar |
| 2 | tb | Poppy seed |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 3/4 | c | Water |
| 1/4 | c | Vegetable oil |
| 1 | tb | Grated lemon peel |
| 2 | tb | Lemon juice |
| | | Powdered sugar |
Heat oven to 350 F. Mix flour, granluated sugar, poppy seed, baking soda
and salt with fork in an ungreased square pan, 8x8x2 or 9x9x2 inches. Stir
in remaining ingredients except powdered sugar.
Bake 35-40 minutes or until toothpick inserted in center comes out clean
and top is golden brown;cool. Sprinkle with powdered sugar. Serve with
lemon sherbert if desired. Source: Betty Crocker Easy Weeknight Meals No.73