Lemon Poppy Seed Pound Cake
This is a nice lemony Pound Cake. The poppy seeds add a nice texture and flavor.
This is another one of those recipes that you can experiment with. I've always baked my pound cake in a tube pan. But, a loaf pan will do just as nicely. You can miniaturize your pound cakes with KitchenEtc.com's KitchenAid Mini Loaf Molds.
Ingredients
| 3 cups | flour |
| 2 cups | sugar |
| 1/2 cup | poppy seeds |
| 1 cup | butter, softened |
| 1 cup | buttermilk |
| 4 | eggs |
| 1/2 tsp | baking soda |
| 1/2 tsp | baking powder |
| 1/8 tsp | salt |
| 5 tsp | lemon peel, grated |
| 1/2 tsp | vanilla extract |
| Glaze: | |
| 1 1/2 cups | confectioners' sugar |
| 4 tsp | lemon juice |
Preheat the oven to 325 degrees.
Grease and flour standard tube cake pan.
In a large mixing bowl, cream butter and sugar.
Add eggs, flour, baking soda, baking powder, salt, buttermilk, lemon peel , poppy seeds and vanilla.
Beat at a low speed, scraping the bowl often, until all the ingredients are moistened.
Beat at high speed, scraping the bowl, for another 2 minutes.
Pour into pan.
Bake at 325 for 55-65 minutes or until a wooken toothpick inserted in the center comes out clean.
Cool for about 15 minutes then remove from pan.
Glaze:
In a small bowl, stir together the confectioners' sugar and lemon juice until smooth.
Drizzle over the cooled cake.
