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Lemon & Poppy Seed Bundt Cake

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3/4 teaspoon baking soda
2 teaspoons grated lemon rind
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
12 1/2 ounces poppy seeds, (filling)
1 cup buttermilk
sifted confectioners' sugar, optional

Preheat the oven to 350. Grease and flour a 10" tube or Bundt pan.
In a medium-size bowl, combine the flour, baking powder, salt,
baking soda, and lemon rind. In a large bowl, using an electric
mixer set on medium speed, cream the butter with the granulated
sugar until light and fluffy. Add the eggs, 1 at a time, beating
well after each addition. Add the vanilla and the poppy seed
filling and mix well. Reduce the mixer speed to low and alternately
beat in the flour mixture and the buttermilk until well blended.
Scrape the batter into the prepared pan. Tap the pan firmly on a
flat surface 2 or 3 times to remove any air pockets.

Bake for 45 to 50 minutes, or until the cake is golden and well
risen and a cake tester or toothpick inserted in the center comes
out clean. Remove the cake from the oven and set on a wire rack
to cool for 10 minutes. Turn the cake out onto the rack and cool
for 20 minutes. Dust the cake with the confectioners' sugar if
desired, and serve sliced.


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