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Lemon poppy seed pound cake

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Ingredients/Components

large eggs - 4 item
tsp salt - 1/4 item
tsp baking powder - 1/2 item
cup sour cream - 1/2 item
tsp baking soda - 1/4 item
tsp vanilla extract - 1 item
cups all-purpose flour - 2 item
cup margarine or butter, softened - 3/4 item
large lemons - 2 item
tbsp poppy seeds - 2 item
1/2 cups plus 1/3 cup sugar - 1 item

How to make lemon poppy seed pound cake:

Preheat oven to 325 degrees. Grease and flour 9 x 5 loaf metal loaf pan. In a medium bowl combine first 5 ingredients. Grate 1 tbsp of peel and squeeze 3 tbsp of juice from the lemons. In a large bowl with mixer at low speed, beat margarine or butter with 1 1/2 cups sugar until blended, at high speed beat until light, about 5 minutes, add eggs one at a time, beating well after each addition. Beat in the lemon peel and vanilla. At low speed, alternately add flour mixture and sour cream, beginning and ending with flour mixture. Spoon batter into pan and bake 1 hour 20 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove from pan. Mix lemon juice and 1/3 cup sugar, brush over top and sides of warm cake. Cool completely. Makes 16 servings.

Recipe categories: Desserts, Cakes, Fruit.

Rating:

3.1

Average rating: 3.1, total votes: 7

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