Lemon Poppyseed Cake

1 hours Prep: 25 minutes Cook: 50 minutes

694 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

3/4	cup	sunflower oil
1	cup	demerara sugar
4	large	eggs
1/4	cup	milk
2	teaspoons	vanilla extract
2	cups	pastry flour	unbleached
1	teaspoon	baking powder
1/2	teaspoon	salt
1/4	cup	poppy seeds
1/4	cup	lemon zest	grated

Directions

In electric mixer blend oil, sugar and eggs.

Add milk and vanilla.

Blend.

Sift flour, baking powder.

Add salt and poppyseeds. On low speed add dry ingredients to wet and blend just until combined.

Fold in lemon rind by hand.

Pour batter into an oiled 6 to 8 cup bundt cake pan.

Bake in a 350 degrees F oven for 40 to 50 minutes or until done.

To make glaze, combine the 1/2 cup sugar and lemon juice.

Heat, stirring, until sugar is just dissolved.

Remove cake from oven, cool 10 minutes then invert on to plate.

Using a fork, poke holes over entire surface of cake and carefully pour on glaze.

Let soak before serving.

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Nutrition Facts

Serving Size 178g

Amount per Serving

Calories 694 61% of calories from fat

	% Daily Value*
Total Fat 47.0g	72%
Saturated Fat 6.0g	30%
Trans Fat 0.0g
Cholesterol 213mg	71%
Sodium 373mg	16%
Total Carbohydrate 55.0g	18%
Dietary Fiber 1.0g	5%
Sugars 2.0g
Protein 12.0g	25%

Vitamin A	5%		Vitamin C	0%
Calcium	8%		Iron	33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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