Ingredients
- 3 Eggs
- 2/3 c Oil
- 1 1/2 c Evaporated milk
- 1 ts Vanilla
- 1 ts Lemon juice
- 1 T Grated lemon rind
- 2 1/2 c Flour
- 1 1/2 c Sugar
- 3/4 c Poppy seeds
- 4 1/2 ts Baking soda
Directions
Preparation: Heat oven to 350 degrees. Grease two 9x5-inch loaf pans or one 10-inch bundt pan. Lightly beat eggs. Add oil, evaporated milk, vanilla, lemon juice and lemon rind and beat well. Add remaining ingredients and blend until smooth. Pour into prepared pan(s). Bake until wooden pick inserted comes out clean, about 35 to 45 minutes. Cool in pan 10 minutes, then invert on cake rack. Drizzle with lemon glaze.
LEMON GLAZE: Mix 1 1/2 cups confectioners sugar, 1 teaspoon lemon extract, 2 teaspoons grated lemon rind and 2 to 3 tablespoons water until a pourable glaze forms. Pour over cake while it finishes cooling on cake rack. Remove to serving plate.
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Submitted 6/13/05.
Source: Chicago Tribune, Food Section
Submitted By: Rick Smith
rick@dragons.net
Lemon Poppyseed Cake