LEMON SCENTED APPLE AND POPPY SEED CAKE

4 1/2 cups all-purpose flour
2 tablespoons baking powder
4 eggs
1 teaspoon vanilla extract
1 cup applesauce
1 cup sugar
1 1/2 teaspoons grated lemon zest
2 tablespoons poppy seeds

Preheat the oven to 350 degrees F. Spray a 10-inch bundt pan with vegetable spray or coat it with butter and flour.

Sift the flour and baking powder together into a large bowl.

In a medium bowl, beat the eggs and add all the remaining ingredients. Mix the egg mixture into the flour until well combined. Pour the batter into the prepared bundt pan.

Bake for 1 hour, or until a skewer or toothpick inserted into the center of the cake comes out clean. Place on a rack to cool completely before unmolding.

Servings: 12
From: Ron DeSantis and Amy Coleman, Culinary Institute of America
Source: Culinary Secrets of the CIA