Lemon poppy seed pound cake

16 servings

Ingredients

Quantity Ingredient
Robbie Shelton XXXJ77A
3 cups All-Purpose Flour
2 cups Sugar
¼ cup Poppy Seed
1 cup Land O'Lakes Butter; soften
1 cup Buttermilk
4 Eggs
½ teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Salt
4 teaspoons Lemon Peel; grated
½ teaspoon Vanilla
1 cup Powdered Sugar
2 tablespoons Lemon Juice

Directions

CAKE

GLAZE

Heat oven to 325F. 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. NUTRITION INFORMATION: (1 serving): Calories 340; Protein 5g; Carbohydrates 51g; Fat 14g; Cholesterol 85mg; Sodium 260mg. This recipe comes from LAND O' LAKES "OUR BEST DESSERTS" vol⅒ #2.

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