Lemon Poppy Seed Pound Cake Recipe
Servings: 12
Ingredients
- 3 c. All-Purpose Flour
- 2 c. Sugar
- 1/4 c. Poppy Seed
- 1 c. Land O'Lakes Butter, soften
- 1 c. Buttermilk
- 4 x Large eggs
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Pwdr
- 1/2 tsp Salt
- 4 tsp Lemon Peel, grated
- 1/2 tsp Vanilla
- 1 c. Powdered Sugar
- 2 Tbsp. Lemon Juice
Directions
- Heat oven to 325F. In large mixer bowl combine all cake ingredients. Beat at low speed, scraping bowl often, till all ingredients are moistened.
- Beat at high speed, scraping bowl often, till smooth (1 to 2 min).
- Pour into greased and floured 12 c. Bundt pan or possibly 10-inch tube pan. Bake for 55 to 65 min or possibly till wooden pick inserted in center comes out clean. Cold 10 min; remove from pan. Cold completely. In small bowl stir together powdered sugar and lemon juice till smooth. Drizzle over
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 12 servings | |
| Calories 330 | |
| Calories from Fat 29 | 9% |
| Total Fat 3.35g | 4% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 248mg | 10% |
| Potassium 113mg | 3% |
| Total Carbs 69.41g | 19% |
| Dietary Fiber 1.5g | 5% |
| Sugars 44.48g | 30% |
| Protein 6.52g | 10% |
