Dessert - Cake

Lemon Snack Cake

1/2 c. butter or margarine
1 c. sugar
2 eggs or egg substitute
1 2/3 c. flour
3/4 c. milk
1 tbsp. lemon juice
1 1/2 tsp. shredded lemon peel
1/2 tsp. baking soda
1/4 tsp. salt

Mix lemon juice into milk and set aside. Preheat oven to 350 degrees. Grease 8x4x2 inch loaf pan. Beat butter at medium speed until softened. Add sugar. Beat 5 minutes until light and fluffy. Add eggs, one at a time, beating until combined. Add lemon peel, milk-lemon mixture, flour, salt and baking powder. Beat until moistened and mixed. Pour batter into loaf pan. Bake 45-50 minutes or until wooden toothpick inserted near middle comes out clean. Cool in pan 10 minutes, then remove from pan.

Glazed Lemon Cake

2 1/2 cups flour
1 1/2 cups sugar
1/2 cup butter, softened
3 eggs
1 tsp baking soda
1 cup buttermilk
1/4 cup poppy seed
2 TBS grated lemon peel
2 TBS fresh lemon juice
Lemon Glaze (recipe follows)

Preheat oven to 350° F. Grease and flour a 12-cup bundt cake pan.

With an electric mixer, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time.

Mix flour and baking soda; beat into sugar mixture alternately with milk until well blended.

Stir in poppy seed, lemon peel and lemon juice.

Spread in bundt cake pan. Bake 50-55 min.

Immediately poke holes in top of cake with long-tined fork; pour about 2/3 of the lemon glaze over top before taking out of pan.

Cool 20 min. Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan.

Spread with remaining glaze.

Lemon Glaze: