Ingredients
2 cups all-purpose flour
2 tablespoons poppyseeds
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 large lemons
1/2 cup Carapelli Extra Light Olive Oil
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon almond extract
1/2 cup sour cream
1 1/2 cups powdered sugar

Cooking Directions
Preheat oven to 325°F. Grease and flour a 6-cup fluted tube pan. In medium bowl, combine flour, poppyseeds, baking powder, baking soda and salt. Grate 1 tablespoon peel and squeeze 5 tablespoons juice from the lemons. In 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 tablespoons lemon juice and almond extract. 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. Meanwhile, in small bowl, combine remaining 2 tablespoons lemon juice with powdered sugar. Drizzle over cooled cake. Cut into thin slices and serve. Serves 12.

Preparation Time: 20 minutes

Total Time: 1 hour, 45 minutes

Wine Suggestions: Spumante