Lemon Poppy Seed Pound Cake
|All purpose flour||2 Cup (32 tbs)|
|Poppy seeds||2 Tablespoon|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Margarine/Butter||3⁄4 Cup (12 tbs), softened|
|Sugar||1 83⁄100 Cup (29.28 tbs) (1.5 Cups Plus 1/3 Cup)|
|Vanilla extract||1 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
Preheat oven to 325°F.
Grease and flour 9" by 5" metal loaf pan.
In medium bowl, combine first 5 ingredients.
Grate 1 tablespoon peel and squeeze 3 tablespoons juice from lemons.
In large bowl, with mixer at low speed, beat margarine or butter with 1 1/2 cups sugar until blended.
At high speed, beat until light, about 5 minutes.
Add eggs, 1 at a time, beating well after each addition.
Beat in lemon peel and vanilla.
At low speed, alternately add flour mixture and sour cream, beginning and ending with flour mixture.
Spoon batter into pan and bake 1 hour 20 minutes or until toothpick inserted in center of cake comes out clean.
Cool cake in pan on wire rack 10 minutes.
Remove from pan.
Mix lemon juice and 1/3 cup sugar; brush over top and sides of warm cake.