Lemon poppyseed cake ring

1 1/2 cups sugar                                                          
 1/2 cup butter, softened                                                  
 1 Tblsp lemon extract                                                     
 1 tsp vanilla extract                                                     
 3 large eggs                                                              
 2 cups all purpose flour                                                  
 3/4 cup milk                                                              
 1/4 cup poppy seeds                                                       
 1 Tblsp grated lemon peel                                                 
 2 tsp baking powder                                                      
 1/2 tsp salt                                                              
 confectioner's sugar (opt)                                                
 1.  Preheat oven to 350 degrees F.  Grease and flour 9 inch tube pan.     
 2.  In a large bowl, with mixer at low speed, beat sugar, butter, lemon 
 extract, vanilla extract, and eggs until blended.  Increase speed to 
 high; beat 5 minutes or until very thick, occasionally scraping bowl 
 with rubber spatula.  Reduce speed to low; add flour, milk, poppy seeds, 
 grated lemon peel, baking powder, and salt; beat until well-blended, 
 scraping bowl often.                                                      
 3. Pour batter into pan.  Bake 50 to 60 minutes until toothpick inserted 
 in center of cake comes out clean.  Cool cake in pan on wire rack 10 
 minutes; remove from pan.  Cool completely on rack.  Sprinkle with 
 confectioner's sugar, if you like.