Lemon Poppy Seed Pound Cake
Created by Echo Echo on October 18, 2014
- Servings: 12
- Prep Time: 90m
- Cook Time: 75m
- Recipe #14705
Ingredients
- 2 1/2 cups powdered sugar
- 2 cups butter, softened (NOT margarine)
- 6 large eggs
- 2 teaspoons lemon zest, grated
- 3 tablespoons lemon juice
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 package (12 1/2 ounce) poppy seed filling
- GLAZE
- 1 cup powdered sugar
- 1 to 2 tablespoon lemon juice
How to Make
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Step 1: In large bowl, beat sugar with butter until light and fluffy.
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Step 2: Add eggs 1 at time, beating well at medium speed after each addition.
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Step 3: Beat in lemon peel and juice.
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Step 4: At low speed, gradually beat in flour and baking powder.
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Step 5: In medium bowl, blend 3 cups of the batter with poppy seed filling.
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Step 6: Spread half of plain batter in bottom of ungreased 10” tube or bundt pan.
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Step 7: Using a large serving spoon, alternately add spoonfuls of poppy seed batter and rest of plain batter.
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Step 8: Bake at 350°F approximately 1¼ hour until a toothpick inserted comes out clean.
How to Make
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Step 9: Cool 15 minutes, then remove from pan.
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Step 10: Let sit about 1 hour until completely cooled.
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Step 11: Blend together glaze ingredients; if necessary, add more lemon juice for desired drizzling consistency.
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Step 12: Drizzle glaze over cake.