Lemon Poppy Seed Cake

2 eggs
1 C sugar
¾ C canola oil
¾ C milk
Rind of 2 lemons, grated
¼ C poppy seeds
1½ C flour
1 tsp baking powder
1¼ tsp salt

Beat eggs and sugar until light and fluffy. Add oil, milk, lemon rind and poppy seeds. Add the flour, baking powder and salt, stirring just until well blended (batter will be thin). Pour into a greased and floured 8 or 9-inch small bundt pan or a 9”x5” loaf pan. Bake at 350° for 40 to 45 minutes, or until a toothpick, inserted in the center, comes out clean.

Hint: This may also be baked in a 9-inch square pan, however reduce time to 30 to 34 minutes.