RVK Poppyseed Cake

293 g cake flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 T poppy seeds
14 T butter, room temp
333 g sugar
3 eggs, room temp
zest of one lemon
juice of one lemon (2T)
1 1/2 t vanilla extract
3/4 C buttermilk, room temp

Preheat oven to 350.

Cake release 9x13 pan.
Sift cake flour, baking powder, baking soda and salt.

Add poppy seeds.
Cream butter and sugar.

Add eggs, one at a time.
Add lemon zest, lemon juice and vanilla.
Add dry ingredients, alternating with buttermilk.

Do not overmix!
Pour into pan and bake 27-30 mins or until done.

Let cool on a wire rack.

noblepig

Note: Yields two 9" rounds or 24 cupcakes.

Start checking oven at 20 mins.