LEMON GLAZED SOUR CREAM POPPY SEED POUND CAKE

LEMON GLAZED SOUR CREAM POPPY SEED POUND CAKE image

This cake is one of many derived from my Cream Cheese/Sour Cream Pound cake. Which is why I lovc the recipe so much. No matter what spin I put on this cake, it is always well accepted. I frequently interchange sour cream with cream cheese, or make it an almond, rum, orange or lemon glazed, they are all very good, and this version...

Provided by Rose Mary Mogan

Categories Cakes

Time 2h

Number Of Ingredients 15

Ingredients

1 c sour cream
6 large eggs, room temperature
3 stick butter, softened room temperature
3 c sugar
3 c all purpose flour
1 box 3 oz. size lemon flavored gelatin
1 Tbsp pure lemon extract
1 Tbsp lemon zest, grated
2 1/2 Tbsp poppy seeds
1/2 tsp yellow food color(optional)
LEMON GLAZE
1 c sugar
1/3 c lemon juice
1 stick butter
1 Tbsp lemon zest (optional)

Steps:

1. PREHEAT OVEN TO 325 DEGREES F. Spray bundt pan with non stick cooking spray or butter a 12 cup bundt pan and flour well, then set aside till needed. In a large bowl cream together the softened butter, with the sour cream, until pale yellow. Gradually add the sugar a little at a time, and continue to beat until well blended, and mixture is no longer grainy.About 5 minutes.
2. Then slowly add the eggs, one at a time, beating well after each addition. Then add the lemon extract, lemon zest, and yellow food color if desired. Beat to mix.
3. In a medium bowl add the 3 cups flour, poppy seed,& gelatin stir to mix.Then alternately add the flour mixture to the creamed butter mixture a little at a time. Beating well after each addition for a total of about 8 to 10 minutes.
4. Pour into prepared pan, and smooth top of cake with back of spatula or spoon. Then place in preheated 325 degree oven and bake for 1 1/2 hours or until toothpick inserted in center comes out clean.
5. TO PREPARE GLAZE: In a medium size sauce pan add the sugar lemon juice, stick of butter, and cook on low heat, stirring until butter is melted, and mixture begins to boil around edges. Stir until sugar is no longer grainy and mixture becomes thick and syrupy about 1 1/2 to 2 minutes. Remove from heat and add lemon zest if using.
6. With long tined fork or wooden skewer poke holes in cake, and slowly add half of glaze over top of cake with a spoon, allowing glaze to slowly soak into cake. Allow to rest for about 5 minutes or so, and then invert cake onto a large platter or plate. Poke holes in other side and repeat with remaining glaze. Allow cake to cool completely before slicing to serve.