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
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