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This cake is so good. I love lemon poppy seed muffins so when I saw this recipe for lemon poppy seed cake I had to make it!  We ate it for breakfast but it would also be a lovely ending to a meal.  Besides being delicious it is also a wonderful cake to give as a gift.  Why?  Because this recipe will make two small loaf pans, each big enough for a family of four (at least) to enjoy.  So, keep one and give one away, or make one large cake in a tube pan.

Lemon Poppy Seed Cake

3 cups all-purpose flour (I use King Aurthur’s)
1 Tbsp baking powder
1 tsp salt
1 small (1.25 oz) jar or poppy seeds
1 cup (2 sticks) of unsalted butter (I use organic)
2 cups sugar
4 eggs (I use organic, cage free, or pastured eggs)
1/2 tsp vanilla extract
1 1/2 cups milk (I use organic)
2 Tbsp fresh lemon juice (I think next time I will use 3 Tbsp to make it more lemony)
2 tsp grated fresh lemon peel

Heat oven to 350 degrees. Grease and flour a removable tube pan or two small loaf pans. Whisk together flour, baking powder, salt, and poppy seeds. Set aside. Mix the lemon juice with the milk (milk may curdle – that is okay).

In a large bowl, beat butter and sugar until fluffy, 2 minutes. Add eggs, one at a time, until incorporated and mixture is smooth. Beat in vanilla. Add half the flour mixture, then the milk-lemon juice mixture. Beat on low speed until smooth. Add remaining flour mixture and beat until just blended. Stir in lemon peel.

Transfer batter into pan(s) and at 350 bake large pan for 65 minutes or two smaller pans for 35 – 55 minutes, until top is dry and lightly browned and toothpick comes out clean. Cool cake(s) in pan on a wire rack for 15 minutes.

For gift giving wrap the cakes in cellophane and fasten with a twist tie and then festive ribbon. This is a great gift for any occasion! I recently prepared it for a new mommy who is just learning that motherhood means lots of juggling and poking in food when ever you can! =)