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Lemon Poppy Poundcake
Only use unsalted butter for this cake. This poundcake contains no added leaveners. Evaporated whole milk is used.

1 c unsalted butter, soft, room temperature
2 c sugar
3 c flour, sifted
1 t vanilla
2 t grated lemon zest
6 eggs
1 c evaporated whole milk
3 T poppy seeds

Grease and flour a 10" tube pan well. Preheat oven to 325°F.

In a stand-up mixer, cream butter and sugar over low speed until very light. This may take some time. Sift the flour again and add in alternately with the evaporated milk. Stir in the extract and the lemon zest, then add in the eggs one by one, stirring well after each addition. Remove bowl from the mixer and stir in the poppy seeds. Transfer the batter in reserved pan and bake until golden browned on top and cake tests done, about 1 hour. Cool for a couple of minutes on rack before loosening cake from pan and unmolding. Let cool completely.






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