In large bowl, combine butter and sugar; cream well. Add egg yolks; mix well. Sift together dry ingredients and add alternately to creamed mixture with buttermilk. Add poppy seeds and almond extract. In small bowl, beat egg whites until stiff peaks form. Fold into batter. Bake in greased and floured 12-cup Bundt pan at 350° for 60 minutes or until cake tests done. Cool in pan 10-15 minutes; turn out onto wire rack or serving plate to complete cooling. Top with lemon glaze or sifted confectioners' sugar.

LEMON GLAZE

In small bowl, combine sugar and butter. Add lemon juice gradually to achieve desired consistency and stir until smooth. Add peel.

Satomi Wakita

Recipe Index | Herb Society Homepage |