poppy seed lb cake/w crm chse & splenda glaze
My husband asked me several times to make a Lemon Poppy Seed Pound Cake, and it took awhile to get to the task. I didn't want to make my regular one, I wanted to see if I could create one with less sugar, and yet taste just as good. This was my creation, and he had quite a few slices before the day was over. I am very pleased with the results. This is the first thing that I made in my new Square Bundt pan, it browned perfectly, and came out of the pan with ease. I used Bakers Joy. I garnished it with Lemon Slices and Maraschino Cherries, but that is optional. I made a light glaze with splenda.
prep time
35 Min
cook time
1 Hr 30 Min
method
Bake
yield
16 to 18 depending on slice size
Ingredients
- 3 cups all purpose flour
- 1 cup sugar
- 2 cups splenda granular
- 8 ounces cream cheese, soften to room temperature
- 6 large eggs, room temperature
- 3 sticks butter, softened to room temperature
- 1 cup non fat powdered dry milk
- 1 teaspoon baking soda
- 1 box 3 oz. size lemon gelatin (jello)
- 1 tablespoon pure lemon extract
- 1 tablespoon lemon zest
- 2 teaspoons butter flavor extract
- 2 1/2 tablespoons poppy seeds
- - few drops yellow food color (optional)
- 1 large lemon, sliced thinly [optional]
- 10-12 - maraschino halves
- SPLENDA GLAZE
- 1 cup splenda
- 2 tablespoons corn starch
- 1/3 cup lemon juice
- 1 stick butter
- 1 tablespoon lemon zest
How To Make poppy seed lb cake/w crm chse & splenda glaze
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Step 1PREHEAT OVEN TO 325 DEGREE. In a large bowl cream together the soften butter with the cream cheese, till pale yellow in color.
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Step 2In a medium size bowl add the sugar, splenda, and lemon gelatin, then stir to mix, and gradually add to creamed butter mixture a little at a time. Continue to beat until well blended and mixture is no longer grainy, about 5 minutes.
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Step 3Slowly add the eggs one at a time, beating well after each addition. Then add lemon zest, lemon & butter extracts, & yellow food color if desired & mix well. In a separate bowl add the flour, powdered milk,baking soda, & poppy seeds, and stir to mix well.
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Step 4Then USING LOW SPEED gradually pour flour mixture into creamed butter mixture a LITTLE AT A TIME. Beating well after each addition for a total of about 10 minutes. Spray bundt pan with Bakers Joy or nonstick cooking spray. Then pour cake batter into prepared pan smooth top with back of spoon or spatula, and lightly spray top of cake with non stick cooking spray. Place in preheated 325 degree F. oven and bake for 90 minutes or until toothpick inserted in center comes out clean. Remove from oven, & cool for about 10 minutes then invert onto wire rack and allow to cool completely. Place on serving platter and drizzle with lemon glaze if desired. Garnish with lemon slices and maraschino cherry halves if desired and serve.
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Step 5To make glaze: In a medium sauce pan add the splenda, corn starch, ,lemon juice,& stick of butter, & cook over low heat, stirring until butter is melted & mixture begins to thicken and bubble around edges of sauce pan about 1 to 2 minutes, then remove from heat and add lemon Zest. Let cool for a minute or two then drizzle over top of cake, allowing glaze to drip down along edge of cake.
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Step 6NOTE: You can make this cake using ALL SPLENDA if desired, but remember when BAKING WITH SPLENDA, for EVERY CUP OF SPLENDA always use 1/2 cup non fat dry milk powder plus 1/2 teaspoon of baking soda.This helps to creates the volumn you would get if using regular sugar. You can also use ALL regular sugar but in doing so please eleminate the powdered milk and baking soda. Also with splenda always spray top of cake lightly with non stick cooking spray.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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