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Lemon Poppy Seed Pound Cake

Western.Chefs's picture
This Lemon Poppy seed Pound Cake tastes incredible ! Try this delicious citrus bake for dessert and let me know if you like it ! Your suggestions for this Lemon Poppy seed Pound Cake are welcome !
Ingredients
  All purpose flour 2 Cup (32 tbs)
  Poppy seeds 2 Tablespoon
  Baking powder 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Lemons 2 Large
  Margarine/Butter 3⁄4 Cup (12 tbs), softened
  Sugar 1 83⁄100 Cup (29.28 tbs) (1.5 Cups Plus 1/3 Cup)
  Eggs 4 Large
  Vanilla extract 1 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
Directions

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.
Cool completely.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday, Healthy

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Average: 4.4 (17 votes)