"The belly rules the mind."--Spanish Proverb

Lemon Poppy-Seed Cake Recipe

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This recipe for Lemon Poppy-Seed Cake, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Cunningham
Added: Thursday, July 10, 2008


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

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

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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