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Lemon-poppy cake ring

Yield: 12 Servings

Ingredients:

• 1 1/2 c Sugar
• 1/2 c Margarine or butter;softened
• 1 tb Lemon extract
• 1 ts Vanilla extract
• 3 lg Eggs
• 2 c All-purpose flour
• 3/4 c Milk
• 1/4 c Poppy seeds
• 1 tb Grated lemon peel
• 2 ts Baking powder
• 1/2 ts Salt

Instructions:

Confectioners' sugar (opt) Preheat oven to 350 F. Grease and flour 9-inch bundt pan. In a large bowl with mixer at low speed beat sugar margarine or butter lemon extract vanilla extract and eggs until blended. Increase speed to high; beat 5 minutes or until very thick occasionally scraping the bowl with a rubber spatula. Reduce speed to low; add flour milk poppy seeds grated lemon peel baking powder and salt; beat until well blended scraping bowl often. Pour batter into pan. Bake 50 to 60 minutes until toothpick comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan. Cool completely on rack. Sprinkle with confectioners' sugar if desired. Source: Good Housekeeping Dec/90 From the collection of Karen Deck

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