1 1/2 cups sugar
3 cups cake flour
1 1/2 teaspoons baking powder
1/4 cup poppy seeds
Combine all the ingredients in a large mixing bowl. Blend with a wire whisk. Store the mix in an airtight container decorated with a pretty ribbon.
Attach this to the Jar:
Lemon Poppy Seed Cake
Serves 8
3/4 cup butter
6 eggs
1/3 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract, not lemon juice
zest of 1 lemon
1 package Lemon Poppy Seed Cake Mix
Glaze:
1/2 cup sugar
1/2 cup lemon juice
Preheat oven to 350F. Butter an 8 to 9 cup Bundt pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after each addition. Add the milk, extracts and lemon zest. The mixture will look curdled. Add the Cake Mix, and continue to beat on medium speed for 3 to 4 minutes until mixture is smooth. Pour the batter into greased pan and bake for 45 to 55 minutes.
Glaze: Combine sugar and lemon juice in a small saucepan over medium heat, and bring to boil for 3 minutes. When cake is removed from oven, poke cake all over with a wooden skewer and brush glaze over cake. Let the cake stand for 1 hour and remove from pan to cool on a wire rack. Wrap the cake in plastic wrap.
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