Search
by Ingredient
Cowgirl's Lemon Poppy Seed Pound Cake

Cowgirl's Lemon Poppy Seed Pound Cake

StarStarStarStarHalf star

Submitted by abb45

Cowgirl’s Lemon Poppy Seed Pound Cake recipe

YIELD

16 servings

PREP

20 min

COOK

50 min

READY

2 hrs

Ingredients

3 7.1E+2
2 473
CUPS ML SUGAR
¼ 59
CUP ML POPPY SEED *
1 237
CUP ML BUTTER
softened
1 237
CUP ML BUTTERMILK
4 4
LARGE LARGE EGGS
½ 2.5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
4 2E+1
TEASPOONS ML LEMON ZEST
fresh, grated
½ 2.5
TEASPOON ML VANILLA EXTRACT
Glaze
1 237
2 3E+1
TABLESPOONS ML LEMON JUICE

Directions

Preheat oven to 325℉ (160℃).

Grease and flour a 10 inch tube pan or 12 cup bundt pan or a regular loaf pan.

In a large mixing bowl, combine flour, sugar, poppy seeds, butter, buttermilk, eggs, baking soda, baking powder, salt, lemon rind and vanilla.

Beat on low speed of electric mixer until ingredients are moistened.

Then, beat on medium-high speed for 2 to 3 minutes, or until ingredients are well combined and mixture lightens and is smooth.

Pour batter into prepared pan and bake 45 to 50 minutes, or until a toothpick inserted in center comes out clean.

Cool 10 minutes in pan, then invert onto rack to cool 30 minutes.

Meanwhile, make glaze by mixing lemon juice and confectioners’ sugar in a small bowl.

Drizzle over cooled cake and serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 1351 35% from fat
 % Daily Value *
Total Fat 53g 81%
Saturated Fat 31g 156%
Trans Fat 0g
Cholesterol 336mg 112%
Sodium 827mg 34%
Total Carbohydrate 69g 69%
Dietary Fiber 3g 11%
Sugars g
Protein 37g
Vitamin A 34% Vitamin C 11%
Calcium 14% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

Email this recipe