Lemon Poppy Seed Pound Cake
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)
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.
Pairs Well With
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.