Almond Poppy Seed Cake

1 stick unsalted butter
1 cup sugar
2 eggs, slightly beaten
2 teaspoons almond extract
1 heaping Tablespoon plain yogurt or sour cream
1/2 cup 1-percent or skim milk
1-1/2 cups unbleached flour
1 teaspoon baking powder
1/8 cup poppy seeds

Instructions:Preheat oven to 375 degrees. Cream together butter and sugar in electric mixer. Add eggs and almond extract and beat until light and fluffy. Add yogurt or sour cream, and blend to combine. Add flour, baking powder, and milk, and beat until just blended. Add the poppy seeds and mix in by hand. Bake in a greased and floured 9-inch loaf pan for about 40 minutes (test with a cake tester).

Almond glaze: Mix together 3 to 4 Tablespoons melted butter, 1/2 cup confectioners sugar and 2 teaspoons almond extract. Whisk until smooth. Pour over cake which has cooled for 15 minutes.

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Lemon-Poppy Seed Cake

6 tablespoons unsalted butter
1/4 cup granulated sugar
4 egg yolks
1 1/4 cups cake flour (see note)
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup poppy seeds
1/3 cup milk
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
Confectioners' sugar

Instructions:Cream butter in mixing bowl. Gradually beat in sugar until light and fluffy. Beat egg yolks in separate bowl until light and lemon colored;
Blend yolks thoroughly into butter mixture.

Sift together flour, baking powder and salt. Add poppy seeds. Add flour mixture to butter mixture alternately with milk, blending well.

Beat in lemon peel, lemon juice, vanilla and lemon extract.

Pour batter into well-buttered, lightly floured 4 1/2-by-8 1/2-inch loaf pan. Bake in a preheated 350-degree oven 40 minutes, or until loaf pulls away from sides of pan and tester comes out clean.

Let cool on rack. Sprinkle with confectioners' sugar before serving.

Yield: 6 to 8 servings.

Note: Although you will not get the same result, you can substitute 1 cup minus 2 tablespoons sifted all-purpose flour for each 1 cup cake flour.

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Poppy Seed Cake

1/2 C Butter, softened
1 C Honey
2 Egg yolks
2 t Vanilla extract
2-1/2 C Cake flour
2-1/4 t Baking powder
1/2 t Salt
1 C Milk
1/2 C Poppy seeds
4 Egg whites, stiffly beaten
Pinch salt

Instructions:Preheat oven to 350°F. Grease and flour two 8-inch cake pans.

Stir together the flour, baking powder and salt and poppy seeds. Set aside.

Cream together butter and honey. Add the egg yolks, one at a time, beating well after each addition. Beat in the vanilla. Add the dry ingredients, alternating with milk, beating well after each addition.

Fold in the beaten egg whites. Pour into prepared pans. Bake at 350°F for 30 minutes or until cake tester comes out clean.

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