Yield: 8 servings
Measure | Ingredient |
---|---|
½ cup | Butter or margarine, softened |
2 teaspoons | Grated lemon peel |
1 each | Egg |
1½ cup | Pillsbury's BEST all Purpose FLour or unbleached |
\N \N | Papertowels |
⅓ cup | Sugar |
1 each | To 2 tsp. milk |
\N \N | **************************** |
\N \N | Flour |
2 tablespoons | Poppyseed |
½ teaspoon | Baking soda |
¼ teaspoon | Salt |
½ cup | Dairy sour cream |
2 teaspoons | Flour |
¼ teaspoon | Nutmeg *************************** ********************* |
1. CAKE MIX: ⅔ CUP SUGAR
2. FILLING: 2 CUPS FRESH O
3. GLAZE: ⅓ CUP POWDERED
Heat oven to 350 degrees. Grease and flour bottom and sides of 9-10 inch springform pan. In a large bowl, beat ⅔ cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In a medium bowl, com- bine 1½ cups flour, poppyseed, baking soda and salt; add to butter mix- ture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, MAKING SURE BATTER ON SIDES IS ¼ INCH THICK. In a medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45-55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. In a small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over warm cake. Serve warm or cool; makes 8 servings.