Pepper-Poppy Seed Pound Cake

• 1 1/2 c. all-purpose flour
• 1/2 tsp. cream of tartar
• 1/2 tsp. salt
• 1/2 tsp. fresh black pepper
• 1 c. butter or margarine, softened
• 1 1/2 c. sugar
• 4 large eggs (room temperature)
• 2 Tbsp. lemon juice (fresh)
• 1/2 tsp. lemon extract
• 1/4 c. poppy seed

1. Preheat oven to 325u0b0.
2. Spray tube pan or Bundt pan heavily with nonstick cooking spray (pan should hold 6 cups).
3. Combine first 4 ingredients.
4. Set aside.
5. With electric beaters, beat butter and sugar until light and fluffy.
6. Beat eggs in one at a time and beat well.
7. Stir in lemon juice and extract.
8. Beat in dry ingredients. Fold in poppy seed.
9. Spread in pan and bake slowly at 325u0b0 for an hour, or until toothpick comes out clean when inserted into middle of cake.
10. Cool on rack 15 minutes.
11. Remove from pan and let stand covered, overnight, before serving.
12. Serves 16 to 20.

flour, cream of tartar, salt, fresh black pepper, butter, sugar, eggs, lemon juice, lemon extract, poppy seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=46370 (may not work)