Poppy seed and lemon partner up By Arlene Burnett, Pittsburgh Post-Gazette
The fresh, crisp flavor of lemon and the nutty flavor of poppy seeds work together in making the moist Lemon Poppy Seed Cake a gem. Did you know that it takes 900,000 poppy seeds to make a pound? That sounds about right if you consider a poppy seed is only 1/16 inch in diameter. Makes you wonder how these tiny specks pack such flavor. Lemon Poppy Seed Cake 1 box yellow cake mix 3.4-ounce box instant lemon pudding 1 cup water 4 eggs 1/2 cup oil 1/2 to 3/4 of a jar of Baker's poppy seed filling (we used about 1/2 cup) Mix all ingredients and beat for 2 minutes on medium speed. Pour batter into a greased and floured Bundt pan. Bake at 350 degrees F for about 45 minutes or until tested done. Cool cake for about 20 minutes. Run a knife around the edge of the pan before removing cake. Cake may be sprinkled with confectioners' sugar or drizzled with glaze. ~~ Optional Glaze 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla or lemon extract 2 to 3 tablespoons water Mix sugar, extract and water. Drizzle over cake. Note: A lemon cake mix could be used instead of the yellow cake mix. -- _______________________________________________ Get your free email from www.doramail.com with 30 Megs of disk space in webhosting and e-mail storage! Powered by Outblaze ------------------------ Yahoo! Groups Sponsor --------------------~--> Dying to be thin? Anorexia. Narrated by Julianne Moore . http://us.click.yahoo.com/FLQ_sC/gsnJAA/E2hLAA/QXMplB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
