Categories: Cakes, Holiday 
      Yield: 12 servings 
  
  1 1/2 c  Sugar 
    1/2 c  Margarine or butter;softened 
      1 tb Lemon extract 
      1 ts Vanilla extract 
      3 lg Eggs 
      2 c  All-purpose flour 
    3/4 c  Milk 
    1/4 c  Poppy seeds 
      1 tb Grated lemon peel 
      2 ts Baking powder 
    1/2 ts Salt 
           Confectioners' sugar (opt) 
  
   Preheat oven to 350 F. Grease and flour 9-inch bundt 
  pan. 
   In a large bowl, with mixer at low speed, beat sugar, 
  margarine or butter, lemon extract, vanilla extract, 
  and eggs until blended. Increase speed to high; beat 5 
  minutes or until very thick, occasionally scraping the 
  bowl with a rubber spatula. Reduce speed to low; add 
  flour, milk, poppy seeds, grated lemon peel, baking 
  powder, and salt; beat until well blended, scraping 
  bowl often. 
   Pour batter into pan. Bake 50 to 60 minutes until 
  toothpick comes out clean. Cool cake in pan on wire 
  rack 10 minutes; remove from pan. Cool completely on 
  rack. Sprinkle with confectioners' sugar if desired. 
  Source: Good Housekeeping  Dec/90 
   
  From the collection of Karen Deck