If you are unable to view the images in this email click here From Grandma’s Kitchen to Yours! CLICK HERE! The comforting recipes your grandma used to make can be nearly impossible to find! And when you think you found it, the recipe always seem to be missing an ingredient (besides grandma’s love!). Lucky for you, we did the searching for you and put together From Grandma’s Kitchen, an heirloom cookbook that includes 200 treasured recipes, cooking secrets, and fascinating stories passed down through the generations so you can finally enjoy those classic flavors again! This exclusive collection comes to you from Marilynn and Sheila Brass, known as The Queens of Comfort Food™. The Brass Sisters are accomplished cooks that have a combined 126 years of home cooking experience. They bring you the best-loved, most authentic dishes dating back to the late 1800s. Treat your family to classic recipes created by home cooks across America: Corn Pancakes with Sour Cream and Chives ... luscious Oklahoma Strawberry Shortcakes... creamy Turkey Divan... Katherine’s Shepherd’s Pie... tangy Icebox Pickles... Billionaire's Macaroni and Cheese... Mama’s Pie Crust Pizza with Mushroom Tomato Sauce... and more! LEMON POPPY SEED CAKE Makes 16 slices (1970’s) This is one of those unassuming recipes that often falls under the headline of “coffee cake,” never mind that the batter is rich and looks like whipped cream! WE LOVE THIS CAKE! For Cake 1 teaspoon baking powder ¼ teaspoon salt 1 cup butter 2 cups sugar 2 eggs 1 cup sour cream ¼ cup poppy seeds 3 tablespoons lemon juice 2 teaspoons grated lemon zest For Lemon Glaze 1 cup confectioners’ sugar 2 tablespoons lemon juice Pinch of salt (Tips and Touches) *If you don’t have time to make the lemon glaze, dust the top of the cake lightly with confectioners’ sugar instead. YUM!) Directions: Set oven rack in the middle position. Preheat oven to 350° F. Coat 8-cup Bundt pan or 8-cup tube pan with vegetable spray or butter and dust with flour. To make cake: Sift together flour, baking powder, and salt. Cream butter and sugar in a bowl of standing mixer fitted with paddle attachment. With mixer running, add eggs one at a time and sour cream. Add poppy seeds. Fold in sifted dry ingredients in thirds. Add lemon juice and lemon zest and mix well. Pour batter into pan. Bake 50 to 60 minutes, or until cake pulls away from sides of pan and tester inserted into cake comes out clean. Cake may crack on top. Place pan on rack and cool about 20 minutes. Run butter knife around edges. Turn out cake onto rack and allow to cool completely. To make lemon glaze: Mix together confectioners’ sugar, lemon juice, and salt in a small bowl. Slip sheet of wax paper under the rack to catch drips. Use teaspoon or fork to drizzle glaze over top of cake. After glaze has set, store loosely covered with wax paper at room temperature. Cake can be frozen and reheated.

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