Lemon Poppy Seed Pound Cake |
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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 12 |
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This was a Pillsbury Bake-Off Prizewinner many years ago. The name of the woman who invented it was Phyllis Lidert. Preparation time includes cooling time. Ingredients:
2 1/2 cups powdered sugar |
2 cups butter, softened (not margarine) |
6 eggs |
2 teaspoons lemon zest, grated |
3 tablespoons lemon juice |
4 cups flour |
3 teaspoons baking powder |
1 (12 1/2 ounce) package poppy seed filling |
1 cup powdered sugar |
1 -2 tablespoon lemon juice |
Directions:
1. In large bowl, beat sugar with butter until light and fluffy.
2. Add eggs 1 at time, beating well at medium speed after each addition.
3. Beat in lemon peel and juice.
4. At low speed, gradually beat in flour and baking powder.
5. In medium bowl, blend 3 cups of the batter with poppy seed filling.
6. Spread half of plain batter in bottom of ungreased 10” tube or bundt pan.
7. Using a large serving spoon, alternately add spoonfuls of poppy seed batter and rest of plain batter.
8. Bake at 350°F approximately 11/4 hour until a toothpick inserted comes out clean.
9. Cool 15 minutes, then remove from pan.
10. Cool about 1 hour until all cooled.
11. Blend together glaze ingredients; if necessary, add more lemon juice for desired drizzling consistency.
12. Drizzle glaze over cake.
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