Chez Piggy's Lemon Poppy Seed Cake
Anne's note: 'Chez Piggy' is a terrific restaurant in the beautiful city of Kingston, Ontario where I worked one summer as part of a field work/study placement. The owner, Zalman Yanovsky, was once a member of The Lovin' Spoonful. This cake is always on the menu.
Combine flour, sugar, baking powder and salt in large mixing bowl. Add butter and beat with a mixture until blended. In another bowl, combine milk, eggs and vanilla. Beat into flour/butter mixture until very well combined. Stir in poppy seeds and lemon peel. Transfer batter to buttered, floured 9 cup bundt pan or tube pan. bake in preheated 325F oven for 1 1/4 hours. Cool 10 minutes and turn cake on to serving platter. Cook glaze ingredients until sugar dissolves. Glaze top and sides of warm cake with syrup.
MAKES: 1 CAKE *If you are using unsalted butter, add 1/2 tsp salt to the recipe in place of a pinch of salt.
Source: Bonnie Stern's column in the Toronto Star posted by Anne MacLellan