Serves: 5
Preheat the oven to 350°F. In a large bowl, cream the butter, milk, eggs, vanilla, lemon extract, and lemon zest with an electric mixer set on low speed. Add the jar ingredients, and continue mixing until well combined. Pour batter into a greased 12-cup (10-inch) bundt pan, and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and cool for 5 minutes in the pan. Prepare the glaze by boiling the sugar and lemon juice in a small pan for 3 minutes. Remove the warm cake from the pan, place on a serving plate, and spoon the glaze on top. Cook completely. Serve immediately or store in an airtight container for up to 1 week.
This _Lemon Poppy Seed Cake recipe is from the The Mason Jar Soup to Nuts Cookbook Cookbook. Download this Cookbook today.
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