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Super Moist Lemon Poppy Seed Pound Cake

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Recipe

Super Moist Lemon Poppy Seed Pound Cake recipe

 

Yield

16 servings

Prep

15 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Cake
3 cups all-purpose flour
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2 cups sugar
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¼ cup poppy seed
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1 cup butter
softened
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1 cup buttermilk
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4 large eggs
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½ teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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4 teaspoons lemon zest
grated
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½ teaspoon vanilla extract
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Glaze
1 cup powdered sugar
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2 tablespoons lemon juice
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Ingredients

Amount Measure Ingredient Features
Cake
7.1E+2 ml all-purpose flour
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473 ml sugar
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59 ml poppy seed
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237 ml butter
softened
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237 ml buttermilk
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4 large eggs
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2.5 ml baking soda
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2.5 ml baking powder
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2.5 ml salt
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2E+1 ml lemon zest
grated
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2.5 ml vanilla extract
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Glaze
237 ml powdered sugar
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3E+1 ml lemon juice
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Directions

Heat oven to 325℉ (160℃).

In large mixer bowl combine all cake ingredients.

Beat at low speed, scraping bowl often, until all ingredients are moistened.

Beat at high speed, scraping bowl often, until smooth (1 to 2 minutes).

Pour into greased and floured 12 cup bundt pan or 10 inch tube pan.

Bake for 55 to 65 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes, remove from pan.

Cool completely. In small bowl stir together powdered sugar and lemon juice until smooth.

Drizzle over cake.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 135135% from fat
 % Daily Value *
Total Fat 53g 81%
Saturated Fat 31g 156%
Trans Fat 0g
Cholesterol 336mg 112%
Sodium 827mg 34%
Total Carbohydrate 69g 69%
Dietary Fiber 3g 11%
Sugars g
Protein 37g
Vitamin A 34% Vitamin C 11%
Calcium 14% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

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