Poppy Seed Pound Cake Recipe

Poppy seed Bundt cake for Birthday
submitted by sumit at ifood.tv

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodDish
Interest Group

Ingredients

 Poppy seed1⁄2 Cup (8 tbs)
 Pound cake mix18 Ounce
 Vanilla2 Teaspoon
 Grated lemon rind1 Teaspoon
 Butter6 Tablespoon
 Confectioners sugar3 Cup (48 tbs)
 Milk1 1⁄2 Teaspoon
 Lemon juice1 1⁄2 Teaspoon
 Yellow food coloring1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 4386 Calories from Fat 1066

% Daily Value*

Total Fat 120 g185%

Saturated Fat 61.4 g306.9%

Trans Fat 0 g

Cholesterol 194.3 mg

Sodium 3583.2 mg149.3%

Total Carbohydrates 797 g265.7%

Dietary Fiber 14.3 g57.1%

Sugars 565.2 g

Protein 37 g74.9%

Vitamin A 45.2% Vitamin C 17.7%

Calcium 152.3% Iron 38.6%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 325 degrees.
Toast 1/3 cup poppy seed in pie pan for 15 minutes, stirring occasionally.
Remove from oven; cool.
Prepare cake mix accord- ing to package directions.
Fold in poppy seed; re- serve 1 tablespoon for icing.
Add 1/2 teaspoon va- nilla and 1 tablespoon lemon rind.
Bake in greased 10 x 5 x 3-inch pan for 1 hour or until cake tests done.
Cool for 20 minutes.
Cream butter in bowl; gradually beat in 1 cup sugar, remaining vanilla, milk and lemon juice.
Beat in remaining sugar gradually until light and fluffy.
Tint with food coloring as de- sired.
Spread on cake.
Sprinkle with lemon rind and poppy seed.
Refrigerate for 4 hours or overnight.
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