Lemon Poppy Seed Pound Cake

Kimberly Kay

By
@KimberlyV65

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.


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Comments:

Serves:

5 (for one 9 X 5-inch loaf pan)

Prep:

20 Min

Cook:

55 Min

Ingredients

2 1/2 c
sugar
1 c
butter or margarine, softened
1 tsp
lemon extract* (see my notes)
5
large eggs
3 c
all-purpose flour
1 tsp
baking powder
1/4 tsp
salt
1 Tbsp
grated lemon peel*
1/4 c
poppy seeds*
powdered sugar (optional)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes