Lemon-Poppy Seed Cake

1/4 cup granulated sugar

4 egg yolks

1 1/4 cups cake flour (see note)

1 1/2 teaspoons baking powder

1/8 teaspoon salt

1/4 cup poppy seeds

1/3 cup milk

2 teaspoons grated lemon peel

2 tablespoons lemon juice

1/2 teaspoon vanilla

1/2 teaspoon lemon extract

Confectioners' sugar

Cream butter in mixing bowl. Gradually beat in sugar until light and fluffy. Beat egg yolks in separate bowl until light and lemon colored;

Blend yolks thoroughly into butter mixture.

Sift together flour, baking powder and salt. Add poppy seeds. Add flour mixture to butter mixture alternately with milk, blending well.

Beat in lemon peel, lemon juice, vanilla and lemon extract.

4 1/2-by-8 1/2-inch loaf pan. Bake in a preheated 350-degree oven

40 minutes, or until loaf pulls away from sides of pan and tester comes out clean.

Let cool on rack. Sprinkle with confectioners' sugar before serving.

6 to 8 servings.

1 cup minus

2 tablespoons sifted all-purpose flour for each 1 cup cake flour.