Poppy Seed Cake

• 6 oz. (1 1/2 stick butter), softened to room temperature
• 1 2/3 c. sugar
• 3 eggs
• grated peel of 1 lemon
• 2 Tbsp. fresh lemon juice
• 1 1/2 tsp. vanilla
• 2 2/3 c. sifted cake flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 Tbsp. poppy seeds
• 3/4 c. buttermilk

1. Spread butter all around the bottom and sides of a 13 x 9-inch cake pan and set aside.
2. Shake out any excess flour.
3. Put 6 ounces of butter and the sugar into a medium-size bowl and cream until well blended and smooth.
4. Scrape down sides with rubber spatula.
5. Crack 1 egg at a time and drop directly into the batter. Beat well after each addition and continue to beat until batter is smooth.tdd lemon peel, lemon juice and vanilla and mix well.

butter, sugar, eggs, lemon, lemon juice, vanilla, cake flour, baking powder, baking soda, salt, poppy seeds, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=149719 (may not work)