Lemon poppy seed pound cake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Robbie Shelton XXXJ77A | ||
| 3 | cups | All-Purpose Flour |
| 2 | cups | Sugar |
| ¼ | cup | Poppy Seed |
| 1 | cup | Land O'Lakes Butter; soften |
| 1 | cup | Buttermilk |
| 4 | Eggs | |
| ½ | teaspoon | Baking Soda |
| ½ | teaspoon | Baking Powder |
| ½ | teaspoon | Salt |
| 4 | teaspoons | Lemon Peel; grated |
| ½ | teaspoon | Vanilla |
| 1 | cup | Powdered Sugar |
| 2 | tablespoons | Lemon Juice |
Directions
CAKE
GLAZE
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" vol⅒ #2.