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Lemon Poppy-Seed Cake
 

Cake 3 cups all-purpose flour 1/4 cup poppy seeds 1 t baking soda 1/2 t salt 1 cup unsalted butter, softened 2 cups sugar 4 eggs 1 lemon, juiced 1 cup plain yogurt zest of 2 lemons Glaze 2 T unsalted butter 2 cups powdered sugar 1 lemon, zested and juiced Heat oven to 325° F. Coat a 10-cup fluted cake or Bundt pan with cooking spray. Combine the flour, poppy seeds, baking soda, and salt in a medium bowl; set aside. In a large mixing bowl, using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well incorporated. Beat in the lemon juice. On slow, beat in 1/3 of the dry ingredients, then 1/3 or the yogurt, mixing until just blended. Repeat, alternating the dry ingredients and yogurt. Blend in the zest. Spoon into the baking pan. Bake 50 to 65 minutes or until a skewer inserted into the cake comes out clean. Remove the pan to a wire rack and cool 10 minutes. Invert the pan to remove the cake. Make the glaze: Melt the butter in a small saucepan over low heat. Blend in the powdered sugar, lemon juice, and zest. Spoon the glaze over the cake while the cake is still warm. Cool completely. Cover and refrigerate. May be made up to two days ahead. From Real Simple magazine, March 2002

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.