Lemon Poppy Seed Pound Cake Recipe

Name: Lemon Poppy Seed Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. all purpose flour; 2 c. sugar; 1/4 c. poppy seed; 1 c. sweet cream butter, softened; 1 c. buttermilk; 4 eggs; 1/2 tsp. baking soda; 1/2 tsp. baking powder; 1/2 tsp. salt; 4 tsp. grated lemon peel; 1/2 tsp. vanilla

Servings: persons

3 c. all purpose flour
2 c. sugar
1/4 c. poppy seed
1 c. sweet cream butter, softened
1 c. buttermilk
4 eggs
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
4 tsp. grated lemon peel
1/2 tsp. vanilla

1
Heat oven to 325u00b0.
2
In large mixer bowl combine all cake ingredients.
3
Beat at low speed, scraping bowl often, until all ingredients are moistened.
4
Beat at high speed, scraping bowl often, until smooth (1 - 2 minutes).
5
Pour into greased and floured 12-cup Bundt pan or 10 inch tube pan.
6
Bake for 55 - 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes.
7
Remove from pan.
8
Cool completely.

2127

kcal

Calories

109

Fat

260

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 c. all purpose flour, 2 c. sugar, 1/4 c. poppy seed, 1 c. sweet cream butter, softened, and more.

Yes, Lemon Poppy Seed Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Poppy Seed Pound Cake

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