2 cups all-purpose flour
2 tbsps poppy seeds
1/4 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
2 large lemons
1/2 cup light olive oil
1 1/2 cups granulated sugar
4 large eggs
1 tsp. almond extract
1/2 cup sour cream
1 1/2 cups powdered sugar

Lemon Poppyseed Pound Cake

1. Preheat oven to 325� F. Grease and flour a 6-cup fluted tube pan.
2. In a medium bowl, combine flour, poppy seeds, baking powder, baking soda and salt. Grate 1 tbsp. peel and squeeze 5 tbsps juice from the lemons.
3. In a large mixing bowl, beat olive oil with sugar until light and smooth. Add eggs, one at a time, beating well after each addition. Add lemon peel, 3 tbsps lemon juice and almond extract.
4. Alternately add flour mixture and sour cream to batter. Spoon batter into pan. Bake for 60-75 minutes or until toothpick inserted in the center comes out clean. Cool cake in pan on wire rack for 10 minutes.
5. Meanwhile, in a small bowl, combine remaining 2 tbsps lemon juice with powdered sugar. Drizzle over cooled cake. Cut into thin slices and serve.
   Serves 12
   Preparation time: 1 hour 30 minutes