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This is a Lemon Poppyseed cake, It makes 2 Loaves & was 1st place winner in our local county fair several years ago.(Very easy to make!!)

3/4 cup butter- soft 2 teaspoons baking powder
2 cups sugar 1/2 teaspoon salt
4 eggs Rind of 2 lemons
1 cup sour cream 1/3 cup poppyseeds
3 cups flour

Cream butter & sugar add eggs and lemon rind, mix well. Add dry ingredients then fold in sour cream. Pour into 2 greased & floured loaf pans. Bake in 350 preheated oven for 45 min. Leave in pans and combine the juice from 2 lemons with 1 cup sugar and pour over warm bread. Cool & enjoy :)

I thought I had a recipe for Almond-Poppy Cake, but when I found it, it appears to actually be a bread. I got the recipe from a gal I worked with a few years ago and I did make it. It was delicious, but to my recollection, it was almost like a pound cake. Frankly, I would experiment using butter instead of the oil and leave out the butter flavoring. Here goes:

Almond-Poppy Bread

3 c flour
1 1/2 t salt
1 1/2 t baking powder
3 eggs
1 1/2 c oil
2 1/2 c sugar
1 1/2 c milk
1 1/2 t vanilla
1 1/2 almond extract
1 1/2 t butter flavoring
1 1/2 T poppy seeds

Mix 2 minutes. Pour into 2 greased large bread pans. Bake @ 350 F for 1 hour. After removing from oven prick tops of loaves several places with a fork. Pour this glaze over while hot or very warm.

Glaze
1/4 c orange juice
3/4 c sugar
1/2 almond extract
1/2 t butter extract (try melted butter instead)
1/2 t vanilla
Mix all ingred together. It does not have to be heated, but I feel it works better to heat slowly to melt the sugar.

Thanks Joan! Sour cream may be the key! I am a little weary of using a loaf recipe for a layer cake (anyone think it will work?), but I just found a recipe for a Ukrainian sour cream poppy seed cake that is similar...I'll let you know how it turns out!

Poppy Seed Cake

Ingredients

1 recipe sweet pastry (above)
4 Tbs. milk, scalded
7 oz. poppy seeds (2 3 and 1/2 oz. jars) 1/3 C. sugar
1 egg yolk
1/2 C. grated or ground almonds
1/4 C. raisins
8 Tbs. butter
1/2 C. flour
3 Tbs. sugar

Directions

Prepare the pastry. Roll out to a rectangle on lightly floured pastry cloth, using a pastry sock over the rolling pin. Or chill 1/2 hour, roll out between sheets of waxed paper. Place in jelly-roll pan or on a baking sheet. Add hot milk to the poppy seeds; let stand 10 minutes. When cool, add sugar, egg yolk, almonds, and raisins. beat to blend well. Spread the mixture over the unbaked pastry. Combine 4 T. of the butter, flour, and sugar to make a crumb topping. Sprinkle over the poppy-seed mixture. Dot remaining butter over crumb topping. Preheat oven to 375 F. Bake until pastry is crisp, about 45 minutes. When cool, cut into squares to serve.

Makes about 16 servings.

Hillary
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