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Super Moist Lemon Poppy Seed Pound Cake

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Submitted by jenjwag

Super Moist Lemon Poppy Seed Pound Cake recipe

YIELD

16 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

Cake
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
grated
½ 2.5
TEASPOON ML VANILLA EXTRACT
Glaze
1 237
2 3E+1
TABLESPOONS ML LEMON JUICE

Directions

Heat oven to 325℉ (160℃).

In large mixer bowl combine all cake ingredients.

Beat at low speed, scraping bowl often, until all ingredients are moistened.

Beat at high speed, scraping bowl often, until smooth (1 to 2 minutes).

Pour into greased and floured 12 cup bundt pan or 10 inch tube pan.

Bake for 55 to 65 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes, remove from pan.

Cool completely. In small bowl stir together powdered sugar and lemon juice until smooth.

Drizzle over cake.

* 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?
Trans-fat Free, Good source of fiber
 

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