Lemon Poppy Seed Cake Recipe

• 1 13 cups cake flour
• 12 teaspoon salt
• 12 teaspoon baking soda
• 3 tablespoons poppy seeds
• 3 tablespoons sweetened condensed milk
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon lemon juice, freshly squeezed
• 1 12 teaspoons lemon zest, finely grated
• 13 cup butter, softened
• 34 cup honey
• 1 large egg
• 1 egg yolk
• confectioners' sugar, for dusting

1. Heat oven to 350F Butter and flour 9-inch round cake pan.
2. In small bowl, sift together flour, salt and baking soda; stir in poppy seeds and set aside.
3. In another small bowl, combine sweetened condensed milk, lemon juice and lemon zest; set aside.
4. In large bowl, beat butter with electric mixer.
5. Slowly add honey and continue beating.
6. Add egg and yolk, and mix well.
7. Alternately add flour mixture and milk mixture to butter mixture, beating after each addition.
8. Pour batter into prepared pan and bake for 30 minutes.
9. Reduce oven temperature to 325F and continue baking for an additional 10 to 15 minutes, or until toothpick inserted in center comes out clean.
10. Cool completely in pan, then turn out onto platter.
11. With sieve, dust with confectioners sugar.
12. Serve with vanilla ice cream and honey, if desired.
13. Yields 8 servings.

cake flour, salt, baking soda, poppy seeds, condensed milk, lemon juice, lemon juice, lemon zest, butter, honey, egg, egg yolk, confectioners

Taken from www.food.com/recipe/lemon-poppy-seed-cake-recipe-459395 (may not work)