Lemon Poppy Seed Pound Cake

3 C all-purpose flour, plus extra for dusting
2 sticks butter, (1 C) softened
2 1/2 C granulated sugar
5 eggs
2 teaspoons lemon extract
1 tsp baking powder
1/4 tsp slat
1 C milk
2 T poppy seeds
Zest of 1 lemon
Confectioners’ sugar for sprinkling

Preheat oven to 350 degrees.  Coat a 12-cup Bundt pan with cooking spray and lightly dust with flour.  In a large bowl with an electric mixer, beat butter and granulated sugar until fluffy.  Add eggs and lemon extract and mix until creamy.  In a medium bowl, combine flour, baking powder and salt; mix well.  Gradually beat flour mixture into lemon mixture, alternating it with milk, until batter is smooth.  Stir in poppy seeds and lemon zest.  Pour batter into pan.  Bake 65 to 70 minutes; or until a toothpick inserted in cake comes out clean.  Let cool 20 minutes, then invert onto a wire rack to cool completely.  Sprinkle with confectioners’ sugar.