 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
This was a graduate school favorite that I recently dug out of a very old box of recipe clips. I have no idea where the recipe originated but have fond memories of sitting with my housemates in the kitchen eating hot slabs of this cake right out of the oven. Ingredients:
3/4 cup poppy seed |
1 cup milk |
1/2 lb butter |
1 1/3 cups sugar |
3 eggs |
2 cups unbleached flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon vanilla |
1 teaspoon lemon zest |
Directions:
1. Heat poppyseeds and milk in a small saucepan over medium heat. Remove from heat just before milk begins to boil. Let stand until milk reaches room temperature.
2. Preheat over to 350 degrees.
3. Cream together the butter and sugar. Add eggs one at a time, beating well after each addition.
4. Sift together the dry ingredients (flour, baking powder and salt).
5. AIn thirds, alternately beat into the butter and sugar the dry ingredients and milk. Add the vanilla and lemon zest at the end.
6. Lightly butter 2 loaf pans and split batter between pans. Bake 40-50 minutes until a toothpick or knife inserted comes out clean.
|
|