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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon Poppy-Seed Cake Recipe

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This recipe for Lemon Poppy-Seed Cake is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 c. sifted flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. butter or margarine or 1/2 c. oil
1 1/2 c. white sugar
2 tbsp. freshly grated lemon peel
3 tbsp. fresh lemon juice
1 tsp. vanilla
4 large eggs
1 c. sour milk or yogurt
2 tbsp. black poppy seed


Frosting:
1/2 c. butter
3 3/4 c. icing sugar (1 pound)
2 tbsp. milk
1 tbsp. lemon peel
1 tbsp. lemon juice
1/2 tsp. vanilla

Directions:
Directions:
Heat oven to 350°. Grease and four 13 x 9 cake pan. Combine flour, salt, baking powder and baking soda in small bowl. Beat butter or oil and sugar in a large bowl with electric mixer until light and fluffy. Beat in lemon peel, juice and vanilla extract. Add eggs one at a time, beating well after each. With mixer on low speed, add flour mixture in 3 additions alternately with the sour milk, beating well after each addition. Add poppy seed with last of flour mixture. Pour into prepared pans. Bake 45-50 minutes, until cake springs back when lightly touched and toothpick inserted in the center comes out clean. Cool cake before frosting.

Frosting: Beat butter in medium size bowl until fluffy. With mixer on low speed, gradually beat in icing sugar and remaining ingredients until smooth and fluffy. Frost cake.

 

 

 

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