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Title: Lemon Poppy Seed Pound Cake
Categories: Cake Dessert Bundt
Yield: 16 Servings
| Robbie Shelton XXXJ77A | ||
| CAKE | ||
| 3 | c | All-Purpose Flour |
| 2 | c | Sugar |
| 1/4 | c | Poppy Seed |
| 1 | c | Land O'Lakes Butter; soften |
| 1 | c | Buttermilk |
| 4 | Eggs | |
| 1/2 | ts | Baking Soda |
| 1/2 | ts | Baking Powder |
| 1/2 | ts | Salt |
| 4 | ts | Lemon Peel; grated |
| 1/2 | ts | Vanilla |
| GLAZE | ||
| 1 | c | Powdered Sugar |
| 2 | tb | Lemon Juice |
Heat oven to 325F. In large mixer bowl combine all cake ingredients. Beat
at low speed, scraping bowl often, until all ingredients are moistened.
Beat at high speed, scraping bowl often, until smooth (1 to 2 minutes).
Pour into greased and floured 12 cup Bundt pan or 10-inch tube pan. Bake
for 55 to 65 minutes or until wooden pick inserted in center comes out
clean. Cool 10 minutes; remove from pan. Cool completely. In small bowl
stir together powdered sugar and lemon juice until smooth. Drizzle over
cake. NUTRITION INFORMATION: (1 serving): Calories 340; Protein 5g;
Carbohydrates 51g; Fat 14g; Cholesterol 85mg; Sodium 260mg. This recipe
comes from LAND O' LAKES "OUR BEST DESSERTS" vol.1 #2. By Ignacio Perez V.
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