50+ Friends Club Cookbook -- Cakes and Frostings -- POPPY SEED CAKE

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POPPY SEED CAKE

From the Kitchen of: Tyshee

2 3/4	cup	Flour
1 1/4	tsp	Baking Powder
1	tsp	Baking Soda
1 /2	tsp	Salt
1	cup	Butter, room temperature
1	cup	Sour Milk (1 1/2 tsp. vinegar and milk)
5		Eggs, separated
1 3/4	cup	Sugar
1/2	tsp	Lemon Extract
1	tbsp.	Grated Lemon Peel
1/3	cup	Poppy Seeds

Sift dry ingredients together. Set aside.
Cream butter and l 1/2 cups sugar and beat until light and fluffy. Add egg yolks one at a time and beat until light colored.
Add extract and lemon rind.
Alternate sour milk and dry ingredients to butter mixture.
Add poppy seeds.
Beat egg whites until meringue forms and then gradually add remaining 1/4 cup sugar until soft peaks form.
Gently fold into cake mixture. Pour into a greased and floured bundt pan.
Bake at 325 degrees for 55 minutes or until done.
Remove from oven and let stand 5 minutes. Loosen around the pan with a knife. Turn upside down on rack and cool.
Remove from pan and sprinkle with powdered sugar (sift over it).