Recipe - Lemon-Poppy Bundt Cake

1 cup + 1 TB butter or margarine
at room temperature
3 cup Cake flour
2 tablespoon Poppy seeds
2 teaspoon Baking powder
One half teaspoon Baking soda
1 1/3 cup Granulated sugar
3 Eggs
1 16 ounce container sour cream
2 tablespoon + Three fourths tsp grated lemon zest
divided
One fourth cup + 2 tablespoon lemon juice divided
1 teaspoon Vanilla extract
1 cup Confectioners sugar

Preheat oven to 350~F. Melt 1 tablespoon butter; brush over inside of 12 cup Bundt
pan. Combine flour, poppy seeds, baking powder and soda. In bowl with
mixer at medium speed beat granulated sugar with remaining butter until
light and fluffy, about 3 minutes. Beat in eggs, one at a time, until
combined. Beat in sour cream, One fourth cup juice, zest and vanilla. Reduce
speed to low; gradually beat in flour mixture until just combined. Pour
batter into pan. Bake 4550 minutes or until toothpick inserted into
center comes out clean. Cool 10 minutes. Remove cake from pan; cool
completely on rack. Combine confectioners' sugar with remaining juice and
zest; drizzle over cake. SOURCE: Woman's World 4/15/97

Posted to bakeryshoppe digest V1 Number 021 by novmom@juno.com (Lynn A
Montroy) on Apr 10, 1997