Lemon-Poppy Seed Cake
3/4 cup butter
1/3 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract (not lemon juice)
Zest of 1 lemon
1 jar Lemon Poppy-Seed Cake
Heat oven to 350 degrees F. 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.
Glaze: 1/2 cup granulated sugar
1/2 cup lemon juice
Combine sugar and lemon juice in a small saucepan over medium heat, and bring to boil for 3 minutes. When cake is removed from oven, poke cake all over with a wooden skewer and brush glaze over cake. Let the cake stand for 1 hour and remove from pan to cool on a wire rack.
Wrap the cake in plastic wrap.