Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Flour, all purpose
1 c Sugar, granulated
1 ts Baking powder
1 pn -Salt
1 c Butter;
1 tb Butter; softened
1/4 c Milk
4 lg Eggs
2 ts Vanilla
1/4 c Poppy seeds
1 tb Lemon peel; finely grated

---------------------------GLAZE--------------------------------
1/2 c Sugar, granulated
1/3 c Lemon juice

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

From: Brian Groover
Submitted By GAIL SHIPP On 05-30-95

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