LEMON POPPY SEED POUND CAKE
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.
Provided by Kimberly Kay
Categories Cakes
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 F.
- 2. Grease 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).
- 3. Beat 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.
- 4. Mix 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.
- 5. Bake 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.
- 6. Cool 20 minutes; remove from pan to wire rack; cool completely, about 2 hours.
- 7. Sprinkle with powdered sugar, if desired.
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