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Ingredients
| granulated sugar: 3/4 cup |
| eggs: 2 |
| 2% milk: 1/2 cup |
| salted butter: 1/2 cup (melted and cooled) |
| lemon extract: 1 Tbl |
| almond extract: 1/2 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| poppy seed: 3 Tbl |
| lemons: 1 (juice of) |
| powdered sugar (unsifted): 1/2 cup |
Penelope's Lemon Poppy Seed Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
50 min -
Servings
1 serving(s)
Tags
- Mix sugar and eggs together and beat until light and fluffy.
- Gradually add milk and beat.
- Add butter and extracts; blend well.
- Sift dry ingredients and add sugar/butter mixture.
- Mix well and add poppyseeds.
- Grease and flour one loaf pan.
- Bake at 325 degrees for 50 to 60 minutes or until cake tester comes out clean.
- Turn out onto cooling rack.
- Mix lemon juice and powdered sugar.
- Spread on cake while it is still warm.