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Poppy Seed Cake
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Source: Moosewood Cookbook
| 3/4 cup | poppy seeds |
| 1 cup | milk |
| butter for the pan plus more | |
| 1/2 lb | butter |
| 1 cup | sugar |
| 3 | eggs |
| 2 cups | flour |
| 1 tbsp | baking powder |
| 1 tsp | baking soda |
| 1/2 tsp | salt |
| 1 tsp | vanilla |
| 3 tbsp | lemon juice |
| 1 tsp | lemon rind |
Optional: Orange Glaze
Place poppy seeds in milk in small saucepan, heat to just boiling, remove from heat. Set aside, cool 15minutes
Preheat oven 375. Butter 10 inch bundt pan.
Cream butter sugar, add eggs. Sift together dry ingredients, add to butter alternately with poppy seeds. Stir to blend, adding vanilla, lemon juice, and lemon rind.
Bake 40 minutes. Cook for a few minutes then invert onto a plate. Allow to cool completely before adding Orange Glaze.
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