Thursday, October 22, 2009

Lemon-Poppy Seed Pound Cake

Lemon-Poppy Seed Pound Cake

Prep: 20 min; Bake: 1hr 20 min; Cool 2 hr 20 min
24 Servings

2 1/2 cups sugar
1 cup butter or stick margarine, softened*
1 teaspoon lemon extract
5 large eggs
3 cups all-purpose flour**
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk or evaporated milk
1 Tablespoon grated lemon peel
1/4 cup poppy seeds
Powdered sugar, if ya want

*Spreads with at least 65% vegetable oil can be used.
**Do not use self-rising flour.


1. Heat oven to 350. Grease bottom and side of angel food cake pan (tube pan), 10 x 4 inches, 12-cup bundt cake pan or 2 loaf pans, 9 x 5 x 3inches, with shortening; lightly flour.

2. Beat sugar, butter,lemon extract and eggs in large bowl with electric mixer on low speed 30 seconds,scraping bowl constantly, Beat on high speed 5 minuted, scraping bowl occasionally. Mix flour, baking powder and salt. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Fold in grated lemon peel and poppy seeds. Pour into pan(s).

3. Bake angel food or bundt cake pan 1 hour 10 minutes to 1 hour 20 minutes, for loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pans(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar. Enjoy!!!

Nutrition Facts:
1 Serving; Calories 225 (Calories from Fat 80); Fat 9g (Saturated 5g); Cholesterol 65mg; Sodium 115mg; Carbohydrate 33g (Dietary Fiber 0g); Protein 3g % Daily Value: Vitamin A 8%; Vitamin C0%; Calcium 2%; Iron 4% Diet Exchanges: 1 Starch, 1 Fruit, 2 Fat

Regular Pound Cake:Substitute 1 teaspoon vanilla or almond extract for the lemon extract. Omit the grated lemon peel and poppy seed.

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