Cake

• Preheat the oven to 350° F. Grease two loaf pans and line each with parchment paper.
• In a medium-size mixing bowl, cream two cups of softened butter and two cups of sugar with a mixer on high speed for five minutes or until fluffy. Scrape down the sides of the bowl.
• Reduce speed to medium and add one teaspoon of vanilla extract. Lightly beat in six eggs, one at a time mixing thoroughly after each and scraping down the sides of the bowl.
• Reduce speed to low, and add three and one-quarter cups of Bisquick in two additions, mixing until just incorporated.
• Fold two tablespoons of poppy seeds into the finished batter.
• Divide batter between prepared pans and evenly smooth the tops of each. Bake for one hour, or until a toothpick inserted into the center of each cake comes out clean.
• Let the cakes cool in pans on a wire rack for thirty minutes.
• Remove from pans and let cool completely on a wire rack before applying the lemon glaze.
• Combine six tablespoons of lemon juice and three-quarter cups of confectioner's sugar in a saucepan.
• Bring to a boil, stirring constantly.
• Boil for approximately five minutes or until the syrup has formed.
• Allow the syrup to cool for five minutes before drizzling it over the cake.
• Serve and enjoy.