Lemon Poppyseed cake
Rec.food.historic/lorraine/1992

Mix all in the same bowl (again ...I use a wisk but you may have to put some muscle in it!)

1/2 cup oil
1 1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond flavor
rind of 1/2 lemon (approx)
1 1/2 cup buttermilk
2 Tablespoons (or more) poppyseeds
2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt

Bake at 350 in a 9X13 inch pan for about 35 minutes or until golden brown on top and springs back to touch.

Ice with:
Lemon glaze
juice and rind from 1 lemon enough powdered sugar to make thick (not too thick)spread the cool cake with a thin coating of this glaze.