Lemon-Poppy Cake Ring
Yield
1 cakePrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
margarine
or butter,softened |
|
| 1 | tablespoon |
lemon extract
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| ¾ | cup |
milk
|
|
| ¼ | cup |
poppy seed
|
*
|
| 1 | tablespoon |
lemon zest
grated |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 118 | ml |
margarine
or butter,softened |
|
| 15 | ml |
lemon extract
|
*
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 177 | ml |
milk
|
|
| 59 | ml |
poppy seed
|
*
|
| 15 | ml |
lemon zest
grated |
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
Preheat oven to 350℉ (180℃).
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.
