Molly Katzen's/Moosewood Restaurant's Ukrainian Poppy Seed Cake

Ingredients

Cake

• 1 cup butter, at room temperature
• 1 cup sugar (white or light brown-I used a combination)
• 3 eggs
• 2 cups unbleached flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup poppy seed
• 1 cup milk
• 1 teaspoon vanilla extract
• 3 tablespoons fresh lemon juice
• 1 teaspoon grated lemon rind

Orange Glaze

• 1/2 cup orange juice
• 1-2 tablespoon sugar
• 1 tablespoon fresh lemon juice
• 2-3 tablespoons dry sherry (optional) or orange liqueur (optional)

Directions

1. 1

   Preheat oven to 350°F (175°C). Butter a 10 inch tube or bundt pan.

2. 2

   CAKE: Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each.

3. 3

   Sift together the dry ingredients in a separate bowl.

4. 4

   Add the dry ingredients to the butter/egg mixture alternately with the poppy seeds and milk; beginning and ending with the dry mixture.

5. 5

   Stir batter just enough to blend thoroughly, adding the vanilla, lemon juice and lemon rind at the end.

6. 6

   Spread the batter into the prepared pan, and bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean.

7. 7

   Cool for 10 minutes, then invert onto a pretty cake platter. Allow to cool completely before adding the orange glaze and/or slicing.

8. 8

   ORANGE GLAZE: Combine the ingredients in a small saucepan and bring to a boil. Lower heat and simmer uncovered for about 3 minutes.

9. 9

   Pour the hot glaze onto the cooled cake. Let stand at least 10 minutes before slicing.