Pink Lemonade Poppy Seed Cake

1½ cups vegetable oil

1½ cups sugar

4 eggs

2 cups milk

1 teaspoon vanilla

½ teaspoon beet powder

4 cups pastry flour

5 teaspoons baking powder

2 teaspoons salt

Zest of 2 lemons

½ cup poppy seeds

Honey Frosting Sugar Glaze

½ cup heavy cream

¼ cup honey

1 teaspoon vanilla

¼ teaspoon salt

Very small amount beet powder, see note

2 cups powdered sugar

Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper.

In an electric stand mixer, whip oil and sugar until combined; add eggs and beat until well-incorporated. Slowly pour in milk and vanilla. Add flour, powder and salt and mix on low speed until just combined. Stir in poppy seeds and zest. Pour batter into prepared pan and bake until slightly golden and a toothpick comes out clean, about 40 minutes.

For the glaze: In a medium bowl, whisk together cream, honey, vanilla and salt. Add beet powder, if using, powdered sugar and whisk thoroughly until completely combined. Use immediately, frosting poppy seed cake.

Serves 24.

Chef's note: If you do not have beet powder, you can use red food coloring to substitute but remember, a little goes a long way. Or, order beet powder from Mountain Rose Herbs, www.mountainroseherbs.com.

Chef AnnMarie Braun, Niche, Geneva