• Ingredients:
  • generous 1 cup self-rising cake flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 eggs
  • generous 1 cup superfine sugar
  • 1-2 tsp. vanilla extract*
  • 1 cup poppy seeds**
  • 1 tsp. lemon juice
  • 1/2 cup milk
  • 1/2 (1 stick) unsalted sweet butter, melted and cooled
  • 2 tbsp vegetable oil
• Directions:
  • Preheat oven to 350 degrees F.
  • Grease two 8 inch cake pans***.
  • Sift the flour, baking powder and salt together.
  • With an electric mixer, beat the eggs, sugar and vanilla together for 4 to 5 minutes until fluffy.
  • Stir in the poppy seeds and lemon juice, mix until blended well.
  • Fold the flour mixture into the egg mixture in three batches, alternating with the milk.
  • Add in the butter and oil, mix until well blended.
  • Split the batter into the two pans.
  • Bake for 25 to 30 minutes, or until firm.

Cook's Notes:

* Vanilla period? Yes, it is, although late period. It was introduced in the mid-1550's, and a favorite of Queen Elizabeth. In fact he Queen demanded that every meal have one dish cooked with vanilla in it. During this time England and Russia enjoyed both trade and diplomatic relations, and food was one item that was often exchanged between the two courts.

** I bought the poppy seeds from BulkFoods.com

*** Alternately you can use one 9-inch, 2-inch high, springform pan and bake for 40 minutes.

(adapted from Jewish Cooking by Marlena Spieler)