lemon poppy seed pound cake
(2 ratings)
A recipe for Lemon Poppy Seed Cake that comes from the Betty Crocker Big Red Cookbook. *For a regular pound cake, omit the poppy seeds and lemon peel and replace the lemon extract with either vanilla or almond.
(2 ratings)
yield
5 (for one 9 X 5-inch loaf pan)
prep time
20 Min
cook time
55 Min
Ingredients For lemon poppy seed pound cake
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2 1/2 csugar
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1 cbutter or margarine, softened
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1 tsplemon extract* (see my notes)
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5large eggs
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3 call-purpose flour
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1 tspbaking powder
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1/4 tspsalt
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1 Tbspgrated lemon peel*
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1/4 cpoppy seeds*
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powdered sugar (optional)
How To Make lemon poppy seed pound cake
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1Preheat oven to 350 F.
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2Grease the bottom and side of an angel food cake pan, 10 X 4 inches, 12-cup bundt cake pan, or a 9 X 5-inch loaf pan with shortening and flour (I used nonstick cooking spray).
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3Beat sugar, butter or margarine, lemon extract and eggs in a large bowl with an electric mixer on low speed for 30 seconds, scraping bowl constantly; beat on high speed for 5 minutes, scraping bowl occasionally.
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4Mix 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.
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5Bake angel food or bundt cake pan for 1 hour and 10 minutes to 1 hour and 20 minutes; loaf pan 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
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6Cool 20 minutes; remove from pan to wire rack; cool completely, about 2 hours.
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7Sprinkle with powdered sugar, if desired.
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