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Poppy Seed Pound Cake

Ingredients
  Poppy seed 1⁄2 Cup (8 tbs)
  Pound cake mix 18 Ounce
  Vanilla 2 Teaspoon
  Grated lemon rind 1 Teaspoon
  Butter 6 Tablespoon
  Confectioners sugar 3 Cup (48 tbs)
  Milk 1 1⁄2 Teaspoon
  Lemon juice 1 1⁄2 Teaspoon
  Yellow food coloring 1 Teaspoon
Directions

Preheat oven to 325 degrees.
Toast 1/3 cup poppy seed in pie pan for 15 minutes, stirring occasionally.
Remove from oven; cool.
Prepare cake mix accord- ing to package directions.
Fold in poppy seed; re- serve 1 tablespoon for icing.
Add 1/2 teaspoon va- nilla and 1 tablespoon lemon rind.
Bake in greased 10 x 5 x 3-inch pan for 1 hour or until cake tests done.
Cool for 20 minutes.
Cream butter in bowl; gradually beat in 1 cup sugar, remaining vanilla, milk and lemon juice.
Beat in remaining sugar gradually until light and fluffy.
Tint with food coloring as de- sired.
Spread on cake.
Sprinkle with lemon rind and poppy seed.
Refrigerate for 4 hours or overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Party

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4386 Calories from Fat 1066

% Daily Value*

Total Fat 120 g185%

Saturated Fat 61.4 g306.9%

Trans Fat 0 g

Cholesterol 194.3 mg64.8%

Sodium 3583.2 mg149.3%

Total Carbohydrates 797 g265.7%

Dietary Fiber 14.3 g57.1%

Sugars 565.2 g

Protein 37 g74.9%

Vitamin A 45.2% Vitamin C 17.7%

Calcium 152.3% Iron 38.6%

*Based on a 2000 Calorie diet

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Poppy Seed Pound Cake Recipe