Lemon Poppy Seed Pound Cake
Recipe: #14705
October 18, 2014
Categories: Desserts, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day Mothers Day, Potluck, Thanksgiving, Oven Bake, Flour, more
"This was a Pillsbury Bake-Off Prizewinner many years ago. The name of the woman who invented it was Phyllis Lidert. Preparation time includes cooling time."
Original is 12 servings
Ingredients
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- GLAZE
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Nutritional
- Serving Size: 1 (201.3 g)
- Calories 768
- Total Fat - 34.3 g
- Saturated Fat - 20.6 g
- Cholesterol - 185.8 mg
- Sodium - 548.3 mg
- Total Carbohydrate - 106 g
- Dietary Fiber - 1.9 g
- Sugars - 60.1 g
- Protein - 11.3 g
- Calcium - 147.6 mg
- Iron - 3 mg
- Vitamin C - 2.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In large bowl, beat sugar with butter until light and fluffy.
Step 2
Add eggs 1 at time, beating well at medium speed after each addition.
Step 3
Beat in lemon peel and juice.
Step 4
At low speed, gradually beat in flour and baking powder.
Step 5
In medium bowl, blend 3 cups of the batter with poppy seed filling.
Step 6
Spread half of plain batter in bottom of ungreased 10” tube or bundt pan.
Step 7
Using a large serving spoon, alternately add spoonfuls of poppy seed batter and rest of plain batter.
Step 8
Bake at 350°F approximately 1¼ hour until a toothpick inserted comes out clean.
Step 9
Cool 15 minutes, then remove from pan.
Step 10
Let sit about 1 hour until completely cooled.
Step 11
Blend together glaze ingredients; if necessary, add more lemon juice for desired drizzling consistency.
Step 12
Drizzle glaze over cake.
Tips
No special items needed.
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