Lemon Poppy seed Pound Cake Recipe

This Lemon Poppy seed Pound Cake tastes incredible ! Try this delicious citrus bake for dessert and let me know if you like it ! Your suggestions for this Lemon Poppy seed Pound Cake are welcome !
Poppy Seed Pound Cake
submitted by nitesh banodh at ifood.tv

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 All purpose flour2 Cup (32 tbs)
 Poppy seeds2 Tablespoon
 Baking powder1⁄2 Teaspoon
 Baking soda1⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Lemons2 Large
 Margarine/Butter3⁄4 Cup (12 tbs), softened
 Sugar1 83⁄100 Cup (29.28 tbs) (1.5 Cups Plus 1/3 Cup)
 Eggs4 Large
 Vanilla extract1 Teaspoon
 Sour cream1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4202 Calories from Fat 1668

% Daily Value*

Total Fat 188 g290%

Saturated Fat 44.4 g222%

Trans Fat 0 g

Cholesterol 905.7 mg

Sodium 1459.7 mg60.8%

Total Carbohydrates 591 g197%

Dietary Fiber 20.5 g82%

Sugars 373.4 g

Protein 61 g122.3%

Vitamin A 150.2% Vitamin C 218.1%

Calcium 99.7% Iron 110.5%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 325°F.
Grease and flour 9" by 5" metal loaf pan.
In medium bowl, combine first 5 ingredients.
Grate 1 tablespoon peel and squeeze 3 tablespoons juice from lemons.
In large bowl, with mixer at low speed, beat margarine or butter with 1 1/2 cups sugar until blended.
At high speed, beat until light, about 5 minutes.
Add eggs, 1 at a time, beating well after each addition.
Beat in lemon peel and vanilla.
At low speed, alternately add flour mixture and sour cream, beginning and ending with flour mixture.
Spoon batter into pan and bake 1 hour 20 minutes or until toothpick inserted in center of cake comes out clean.
Cool cake in pan on wire rack 10 minutes.
Remove from pan.
Mix lemon juice and 1/3 cup sugar; brush over top and sides of warm cake.
Cool completely.
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