Lemon Poppy Seed Cake
|Serves:||Depends on how big you make the slices! :)|
|1 1/8 c||oil|
|1 1/2 c||milk|
|2 tsp||almond extract|
|2 tsp||butter extract/flavoring|
|2 1/4 c||sugar|
|1 1/2 tsp||salt|
|1 1/2 tsp||baking powder|
|1 1/2 tsp||poppy seeds|
GLAZE (I ALWAYS DOUBLE.. AND ALWAYS
ADD MORE LEMON THAN CALLED FOR!)
|1/4 c||lemon juice, fresh|
|3/4 c||powdered sugar|
|1 tsp||butter extract/flavoring|
|1 tsp||almond extract|
|1 tsp||vanilla extract|
First off: YOU WILL NEED A BUNDT PAN :)
Now, that's out of the way.. here goes!
This was my mom's recipe.. and she passed it on to me through her hand written cookbook for my new cooking ventures!
I normally.. just as she does, double the glaze recipe.. and add more lemon than it calls for. I just LOVE the sweet and sour kick I get in my mouth.
This is a decadent.. moist.. and incredibly flavorful recipe! I do hope you try it.. love it.. and use it again and again!
(I can honestly say.. that this is one of my favorites!)
This cake is so wonderfully moist! I love lemon-flavored cakes, so we did double the amount of glaze. The results were fantastic - a must for any lemon lover!
Next, have a slice while it's warm! (with a glass of milk!) and try to stay out of it!