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Title: Chez Piggy's Lemon Poppy Seed Cake
Categories: Cake
Yield: 1 Servings
| 2 | c | Flour, all purpose |
| 1 | c | Sugar, granulated |
| 1 | ts | Baking powder |
| 1 | pn | -Salt |
| 1 | c | Butter; & |
| 1 | tb | Butter; softened |
| 1/4 | c | Milk |
| 4 | lg | Eggs |
| 2 | ts | Vanilla |
| 1/4 | c | Poppy seeds |
| 1 | tb | Lemon peel; finely grated |
| GLAZE | ||
| 1/2 | c | Sugar, granulated |
| 1/3 | c | Lemon juice |
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 1 1/4
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 1/2 tsp salt
to the recipe in place of a pinch of salt. By Ignacio Perez V.
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