LEMON POPPY SEED POUND CAKE

 

  • Cooking Time: 55 minutes
  • Servings: about 5
  • Preparation Time: 20 minutes

Ingredients

  • 2 1/2 cups ugar
  • 1 cup butter or margarine, softened
  • 1 tsp lemon extract
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp grated lemon peel
  • 1/4 cup poppy seeds
  • 1 cup milk
  • powdered sugar (optional)

Directions

  • Preheat oven to 350 F.
  • Grease the bottom and sides of a 9 X 5-inch loaf pan with flour and shortening (I used nonstick cooking spray).
  • Beat sugar, butter or margarine, lemon extract and eggs in a large bowl with an electric mixer on low speed for 30 seconds, scraping the bowl constantly; beat on high speed for 5 minutes; scraping the bowl occasionally.
  • Mix flour, baking powder and salt; beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition; fold in lemon peel and poppy seeds; pour into pan.
  • Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool 20 minutes; remove from pan to a wire rack; cool completely, about 2 hours.
  • Sprinkle with powdered sugar, if desired.

Notes

A recipe for Lemon Poppy Seed Pound Cake that comes from 'Betty Crocker's Big Red Cookbook'.

To make a regular pound cake, omit the poppy seeds and lemon peel; replace the lemon extract with either vanilla or almond.

Author Credit: Betty Crocker

Website Credit: http://www.amazon.com/Betty-Crocker-Cookbook-Everything-Today/dp/0764568779/ref=sr_1_8?s=books&ie=UTF8&qid=1301519583&sr=1-8#_

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