Moist Poppy Seed Cake - cooking recipe

Ingredients

3/4 cup crisco butter flavor shortening
4 ounces cream cheese, room temperature
1 cup white sugar
2 teaspoons lemon extract (optional)
1 tablespoon grated fresh lemon rind (optional)
2 large eggs
1 cup buttermilk
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/3 cup poppy seed

Preparation

Set oven to 350 degrees.
Set oven rack to second lowest position.
Grease a 13x9-inch baking pan.
In a bowl, cream together the shortening, cream cheese, sugar, lemon extract (if using) and lemon rind for 5-6 minutes on high speed of an electric mixer until fluffy.
Add in eggs; beat well until combined (about 2 minutes).
In another small bowl, stir together flour, baking soda and salt.
Add to creamed mixture along with buttermilk; beat well until thoroughly combined.
Add/mix in poppy seeds until combined.
Spread batter into prepared pan.
Bake for 30-35 minutes, or until cake tests done with a toopick (don't overbake!).
Cool completely, then frost if desired.