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1
Buttercup Cake Batter: In a large bowl, stir together flour, baking powder, salt, and baking soda.
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2
In a very large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds; add sugar and vanilla; beat until combined; add eggs, one at a time beating well after each addition.
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3
Alternately add flour mixture and buttermilk to beaten mixture, beating on low speed after each addition until combined.
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4
Use batter for Lemony Poppy Seed Tea Loaves.
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5
Lemony Poppy Seed Tea Loaves: Preheat oven to 350 degrees; grease and flour 2 loaf pans.
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6
In large bowl, gently stir together the Butter Cake Batter, lemon peel, and poppy seeds.
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7
Divide mixture evenly among the prepared pans.
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8
Bake 35 minutes or until an inserted toothpick comes out clean.
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9
Cool in pans on wire rack for 10 minutes; remove from pans.
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10
Place loaves on a wire rack set over wax paper.
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11
Meanwhile, in a small saucepan, combine sugar and lemon juice; heat and stir over low heat until sugar dissolves.
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12
Brush sugar mixture over warm loaves until all is absorbed; cool completely.
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13
Drizzle with Lemon Icing and if desired, sprinkle with crushed lemon drop candies.
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14
Lemon Icing: In a small bowl, stir together sifted powdered sugar, shredded lemon peel and lemon juice.
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15
Stir in enough water to make an icing that is easy to drizzle.
