Lemon Poppy Seed Cake Mix
This cake is delightful with its lemony flavor and the added crunch
of poppy seeds.
1 1/2 cups sugar
3 cups cake flour
1 1/2 tsp. baking powder
1/4 cup poppy seeds
Combine all the ingredients in a large mixing bowl. Blend with a
wire whisk. Store the mix in an airtight container.
Attach this to the Jar
Lemon Poppy-Seed Cake
3/4 cup butter
6 eggs
1/3 cup milk
1 tsp. vanilla extract
1 tsp. lemon extract (not lemon juice)
Zest of 1 lemon
1 pkg. Lemon Poppy-Seed Cake Mix
Glaze:
1/2 cup sugar
1/2 cup lemon juice
Preheat oven to 350 degrees F. Butter an 8- to 9-cup Bundt pan. In
the large bowl of an electric mixer, cream the butter. Add the eggs,
one at a time, beating after each addition. Add the milk, extracts,
and lemon zest. The mixture will look curdled. Add the Cake Mix, and
continue to beat on medium speed for 3 to 4 minutes until mixture is
smooth. Pour the batter into greased pan and bake for 45 to 55
minutes. Glaze: Combine sugar and lemon juice in a small saucepan
over medium heat, and bring to boil for 3 minutes. When cake is
removed from oven, poke cake all over with a wooden skewer and brush
glaze over cake. Let the cake stand for 1 hour and remove from pan
to cool on a wire rack. Wrap the cake in plastic wrap. |