Lemon−Poppy Seed Cake

Lemon−Poppy Seed Cake

Ingredients:
3/4 C. butter
6 eggs
1/3 C. milk
1 tsp. vanilla extract
1 tsp. lemon extract (not lemon juice)

Directions:
Zest of 1 lemon
1 jar Lemon Poppy−Seed Cake
Preheat oven to 350ºF. Butter an 8− to 9−cup Bundt pan.
In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a
time, beating after each addition. Add the milk, extracts and lemon zest. The
mixture will look curdled. Add the jar contents, and continue to beat on medium
speed for 3 to 4 minutes until mixture is smooth. Pour the batter into prepared pan
and bake for 45 to 55 minutes.
Mix Glaze