Ingredients

The following ingredients have 4 Servings
  • 1 2.2 oz bottle of poppy seeds (approx 1/2 cup)
  • 1/2 cup buttermilk
  • 1/2 cup whole milk
  • juice and zest of 2 lemons (about 1/4 cup lemon juice)
  • 1/2 tsp lemon extract
  • seeds from 1 vanilla bean
  • 1 cup flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 cup 2 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 3 eggs
  • 2 cups confectioner's sugar
  • juice of 1 1/2 to 2 lemons

Instruction

  • Set oven to 350F
  • Mix the above ingredients together and set aside
  • Mix the above dry ingredients together and set aside.
  • Cream the butter and sugar till fluffy, then beat in the eggs, one at a time.
  • Add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry. Mix just until completely blended.
  • Pour the batter into a greased 9x13 cake pan and bake for about 30 minutes or until a toothpick comes out clean.
  • Cool and then put a thick layer of lemon glaze over the entire cake.
  • To make the glaze, mix the sugar and lemon together until you get a spreadable glaze. Add more lemon or more sugar to get the right consistency.