Recipes

1. preheat oven to 350.butter a nine inch round cake pan and dust with bread crumbs.tap out any excess bread crumbs. In a medium bowl,whisk the all-purpose flour and cake flour with baking powder and salt.In a large bowl,using a hand held electric mixer,beat butte with granulated sugar until fluffy.beat in eggs1 at a time,beating well between additons.At low speed,in two alternating batchesbeat dry ingredents and the milk in.With a rubber spatula fold in lemon zest,lemon extract and poppy seeds.

2.Using a rubber spatulascrape batter into prepared pan and bake for thirty minutes.Until cake tester inserted in the center of the cake comes out clean.

3..carefully invert cake onto a wire rack and let cool to room temperature.transper to serving plate.

4. In medium bowl,stir confectioners sugar with lemon juice to make a runny glaze.Using a spatula,spread glaze over the cake,letting it run down sides cut into wedges and serve.