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Cowgirl's Lemon Poppy Seed Pound Cake

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Cowgirl's Lemon Poppy Seed Pound Cake

Cowgirl's Lemon Poppy Seed Pound Cake recipe

 

Yield

16 servings

Prep

20 min

Cook

50 min

Ready

2 hrs

Ingredients

Amount Measure Ingredient Features
3 cups all-purpose flour Camera
2 cups sugar Camera
¼ cup poppy seed * Camera
1 cup butter
softened
Camera
1 cup buttermilk Camera
4 large eggs Camera
½ teaspoon baking soda Camera
½ teaspoon baking powder Camera
½ teaspoon salt Camera
4 teaspoons lemon zest
fresh, grated
Camera
½ teaspoon vanilla extract Camera
Glaze
1 cup powdered sugar Camera
2 tablespoons lemon juice Camera
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.



* not incl. in nutrient facts Arrow up button

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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?
 

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