Don't miss another issue…      Subscribe

Cowgirl's Lemon Poppy Seed Pound Cake

 
Cowgirl's Lemon Poppy Seed Pound Cake
19

Cowgirl's Lemon Poppy Seed Pound Cake recipe

Yield

16

servings

Prep

20

min

Cook

50

min

Ready

2

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

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

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

Add review

 

 

Comments

Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 135135% of calories 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?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed