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Lemon Poppyseed Pound Cake Recipe

December 6th, 2013 by alice  Tags: , , , | Print This Post Print This Post

Lemon Poppyseed Pound Cake Recipe

INGREDIENTS

  1. 2 1/2cupspowdered sugar
  2. 2cupsbutter, softened(NOT margarine)
  3. 6eggs
  4. 2teaspoons gratedlemons, rind of
  5. 3tablespoonslemon juice
  6. 4cupsflour
  7. 3teaspoonsbaking powder
  8. 1 (12 1/2 ounce)packagecanned poppy seed filling
  9. glaze

  10. 1cuppowdered sugar
  11. 1-2tablespoonlemon juice

DIRECTIONS

  1. In large bowl, beat sugar with butter until light and fluffy.
  2. Add eggs 1 at time, beating well at medium speed after each addition.
  3. Beat in lemon peel and juice.
  4. At low speed, gradually beat in flour and baking powder.
  5. In medium bowl, blend 3 cups of the batter with poppy seed filling.
  6. Spread half of plain batter in bottom of ungreased 10” tube or bundt pan.
  7. Using a large serving spoon, alternately add spoonfuls of poppy seed batter and rest of plain batter.
  8. Bake at 350°F approximately 1¼ hour until a toothpick inserted comes out clean.
  9. Cool 15 minutes, then remove from pan.
  10. Cool about 1 hour until all cooled.
  11. Blend together glaze ingredients; if necessary, add more lemon juice for desired drizzling consistency.
  12. Drizzle glaze over cake.

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