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November 2018

Pound Cake Recipes

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Cowgirl's Lemon Poppy Seed Pound Cake Recipe

Cowgirl's Lemon Poppy Seed Pound Cake recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cowgirl's Lemon Poppy Seed Pound Cake recipe  PDF



3 c All purpose flour
2 c Sugar
1/4 c Poppy seeds
1 c Softened butter
1 c Buttermilk
4 Egs
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
4 ts Grated fresh lemon rind
1/2 ts Vanilla e tract
GLAZE 1 c Confectioners' sugar
2 tb Lemon juice (up to 3 tb)

Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan or 12 cup Bundt pan. In a large
mi ing bowl, combine flour, sugar, poppy seeds, butter, buttermilk, eggs, baking soda, baking powder, salt, lemon rind and vanilla. Beat on low speed of electric mi er until ingredients are moistened. Then, beat on medium high speed for 2 3 minutes, or until ingredients are well combined and mi ture lightens and is smooth. Pour batter into prepared pan and bake 45 50 minutes, or until a toothpick inserted in center
comes out clean. Cool 10 minutes in pan, then invert onto rack to cool 30 minutes. Meanwhile, make glaze by mi ing lemon juice and confectioners' sugar in a small bowl. Drizzle over cooled cake and serve. 349.9 calories, 14 g fat, 5 g protein, 52.1 g
carbohydrates, 84 mg cholesterol, 266 mg sodium.

Cowgirl's Lemon Poppy Seed Pound Cake recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
794 people have voted
Last Reviewed on 2018-11-22



Thursday, Nov 22 2018 Download & Print Cowgirl's Lemon Poppy Seed Pound Cake recipe  PDF   Pound Cake recipes RSS   New

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Helen Kenyon's Chocolate Sauce
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4 oz Unsweetened chocolate chopped 1 tb Butter, melted 1 1/2 c Sugar (pref superfine) 1 c Heavy cream 1 pn Salt 1/4 c Dry sherry 1 ts Vanilla e tract In a double boiler, melt the chocolate with the butter. Transfer to a heavy saucepan and combine with the sugar, cream and salt. Over medium low heat, stirring constantly, bring the mi ture to a boil. Allow it to boil slowly, without stirring, for 7 minutes. Remove the sauce from the heat and stir in the sherry and vanilla. Serve warm. Store in the refrigerator. Beat This by Ann Hodgman ISBN 1 881527 21 2 pg 82 /...

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