Lemon-Poppy Cake Ring

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