Lemon Poppy Seed Pound Cake Recipe

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Ingredients:

2 cups granulated sugar
1 cup sweet cream butter, softened
1 cup buttermilk
4 eggs
3 cups all-purpose flour
1/4 cup poppy seeds
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
4 tsps. grated lemon peel
1/2 tsp. vanilla extract
Glaze:
1 cup confectioners' sugar
1/2 Tbsp. lemon juice

Directions:

Heat oven to 325 degrees F. In a large bowl, combine sugar, butter, buttermilk and eggs. Mix at medium speed with an electric mixer until smooth. In a seperate bowl, combine flour, poppy seeds, baking soda, baking powder and salt. Add flour mixture to liquid ingredients, beating on high speed until thoroughly mixed. Add lemon peel and vanilla, and beat 1 minute more or until mixture is smooth.

Pour batter into a 10-inch Bundt-style(or tube) pan coated with vegetable cooking spray. Bake for 1 hour or until cake tests done. Allow to cool in pan. Invert cake onto serving plate and glaze.

Glaze:
Mix confectioner's sugar with lemon juice; spoon over cake.

Makes 16 servings each with 278 calories, 11.3 g fat and 67 mg cholesterol. Note: To reduce calories and fat in this recipe, substitute 3/4 cup reduced-calorie margarine for the sweet cream butter and use 2 whole eggs and 4 egg whites or an equivalent amount of liquid egg substitute. Substitutions will save 40 calories and 4.5 g fat.

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Submitted 6/13/05.
Source: my files
Submitted By: Linda Wilson
lwilson@gatecom.com
Lemon Poppy Seed Pound Cake


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