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Sunday, November 7, 2010

Glazed Lemon, Poppy Seed Cake (Diana and Hanne)

2 sticks softened butter
2 cups sugar
3 eggs
3 cups flour
1/2 tsp baking soda
poppy seeds to your liking
1 cup buttermilk
2 tightly packed Tbs grated lemon zest
2 Tbs fresh lemon juice

Lemon icing:
1/2-1 pound confectioners’ sugar
1 stick butter
3 tightly packed Tbs grated lemon zest
1/2 cup fresh squeezed lemon juice

Cream butter, sugar and mix well
Add eggs one at a time
Mix in dry ingredients and buttermilk alternately
Add lemon juice and zest
Pour in greased 10” tube pan in a pre-heated 325 oven for 1 hour and 5 minutes(or until cake pulls away from the sides)
Put in the middle rack
Make the icing
Cool cake for 10 minutes and ice while the cake is still cool

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