1 cup butter
2 cups sugar
4 eggs
3 cups flour
1/4 teaspoon soda
1 cup sour cream
2 tablespoons poppy seed
2 teaspoons lemon extract
1 teaspoon vanilla
1 teaspoon lemon peel
Preheat oven to 325 degrees. In large mixing bowl, cream softened butter. Beat in sugar. Add eggs one at a time. In small mixing bowl, combine flour and soda. Add flour to butter mixture alternately with sour cream until mixed well. Stir in remaining ingredients. Spoon into a greased and floured Bundt pan. Bake 60-65 minutes or until toothpick inserted in middle of cake comes out clean. Cool ten minutes and turn out onto plate. Drizzle with lemon glaze:
1 1/2 cups powdered sugar
2 Tablespoons water
1/2 teaspoon lemon extract
2 cups sugar
4 eggs
3 cups flour
1/4 teaspoon soda
1 cup sour cream
2 tablespoons poppy seed
2 teaspoons lemon extract
1 teaspoon vanilla
1 teaspoon lemon peel
Preheat oven to 325 degrees. In large mixing bowl, cream softened butter. Beat in sugar. Add eggs one at a time. In small mixing bowl, combine flour and soda. Add flour to butter mixture alternately with sour cream until mixed well. Stir in remaining ingredients. Spoon into a greased and floured Bundt pan. Bake 60-65 minutes or until toothpick inserted in middle of cake comes out clean. Cool ten minutes and turn out onto plate. Drizzle with lemon glaze:
1 1/2 cups powdered sugar
2 Tablespoons water
1/2 teaspoon lemon extract
