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Lemon Poppy Seed Cake

3/4 Cup Butter
6 Eggs
1/3 Cup Milk
1 teas. Watkins Vanilla, Original Double-Strength
1 teas. Watkins Lemon Extract
Watkins Lemon Peel
1 Package Lemon Poppy Seed Cake Mix

Glaze:
1/2 Cup Sugar
1/2 Cup Lemon Juice

Preheat oven to 350 degrees F. Butter an 8- to 9-cup Bundt pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after each addition. Add the milk, Watkins Vanilla and Lemon Extract, and lemon zest. The mixture will look curdled. Add the Cake Mix, and continue to beat on medium speed for 3 to 4 minutes until mixture is smooth. Pour the batter into greased pan and bake for 45 to 55 minutes. Glaze: Combine sugar and lemon juice in a small saucepan over medium heat, and bring to boil for 3 minutes. When cake is removed from oven, poke cake all over with a wooden skewer and brush glaze over cake. Let the cake stand for 1 hour and remove from pan to cool on a wire rack. Wrap the cake in plastic wrap.

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