Lemon Poppy Seed Cake

Recipe and image courtesy of Bake Good Canada

Serves 8-10 | Time: 45 mins

Ingredients

2 teaspoons Fleischmann’s Baking Powder
2 ½ cups all-purpose flour
1-1/2 cups Redpath Organic Granulated Sugar
1 cup Mazola Vegetable Oil
2 tablespoons poppy seed
1/2 teaspoon salt
5 eggs
1/4 cup milk
2 teaspoons freshly grated lemon peel
1/2 teaspoon almond extract
1-1/2 cups Redpath Icing Sugar
3 to 4 tablespoons lemon juice

Directions

Preheat oven to 350°F. Spray Lagostina Bakeware with cooking spray and set aside.

Stir flour, poppy seeds, Fleischmann’s Baking Powder and salt in a medium mixing
bowl; mix well, set aside.

Beat eggs with an electric mixer at medium speed until eggs are frothy and pale
yellow, about 1 minute. Add Redpath Organic Granulated Sugar, oil, milk, lemon zest
and almond extract; continue mixing for 1 minute. Stir in flour mixture using a spoon
or rubber spatula just until flour is moistened. Pour batter into prepared Lagostina
Bakeware.

Bake 45 to 55 minutes or until golden brown and toothpick inserted into centre comes
out clean.

Cool cake in Lagostina Bakeware for 5 minutes.

For Glaze: Whisk Redpath Icing Sugar and lemon juice until smooth.

Drizzle over top of warm cake.

Serve with fresh sliced strawberries, if desired. Store covered.