LEMON POPPY-SEED CAKE MIX IN A JAR

1 1/2 cups sugar
3 cups cake flour
1 1/2 tsp. baking powder
1/4 cup poppy seeds

Blend all ingredients together except poppy seeds. Place poppy seeds in a baggie. Store in airtight container.

LEMON POPPY SEED CAKE

3/4 cup butter, softened
6 eggs
1/3 cup milk
1 tsp. vanilla extract
1 tsp. lemon extract
zest of 1 lemon
1 package LEMON POPPY SEED CAKE MIX AND POPPY SEEDS
GLAZE:
1/2 cup sugar
1/2 cup lemon juice

Preheat oven to 350 degrees F. Butter an 8-9 cup bundt pan.

In the large bowl of an electric mixer, cream the butter.

Add the eggs, one at a time, beating after each addition.

Add the milk, extracts and zest. The mixture will look curdled. Add the cake mix and continue to beat on medium speed for 3-4 minutes until mixture is smooth.

Stir in poppy seeds. Pour batter into the greased pan.

Bake for 45-55 minutes. While cake is baking, make the glaze.

FOR GLAZE:
Combine sugar and lemon juice in small saucepan over medium heat and bring mixture to a boil for 3 minutes.

When cake has been removed from the oven, poke the cake all over with a wooden skewer, and brush the glaze over the cake. Let the cake stand for 1 hour, and remove from the pan to cool on a wire rack. Wrap the cake when it is cooled.