Cowgirl's Lemon Poppy Seed Pound Cake
Cowgirl's Lemon Poppy Seed Pound Cake recipe
Yield
16 servingsPrep
20 minCook
50 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups | all-purpose flour |
|
| 2 | cups | sugar |
|
| ¼ | cup | poppy seed |
*
|
| 1 | cup |
butter
softened |
|
| 1 | cup | buttermilk |
|
| 4 | large | eggs |
|
| ½ | teaspoon | baking soda |
|
| ½ | teaspoon | baking powder |
|
| ½ | teaspoon | salt |
|
| 4 | teaspoons |
lemon zest
fresh, grated |
|
| ½ | teaspoon | vanilla extract |
|
| Glaze | |||
| 1 | cup | powdered sugar |
|
| 2 | tablespoons | lemon juice |
|
Trans-fat Free, Good source of fiber
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.
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