I went to my sister in law’s to make coffee cakes. She surprised me with this wonderful, delicious Lemon Poppy Seed Cake. She had told me about this cake and how good it was, but until you actually get to sample it, the description, even though explained well, just doesn’t do it justice. If you like lemon cake, give this Lemon Poppy Seed Pound Cake a try. It does NOT disappoint! I could not get away with just one slice. Yeah, this cake kinda does that to you.
Cowgirl’s Lemon Poppy Seed Pound Cake
From: My sister-in-law – Carol (We don’t know what cookbook it came out of, were trying to track it down)
3 Cups All Purpose Flour
2 Cups Sugar
1/4 Cup Poppy Seeds
2 Sticks Butter, softened to room temperature. (My sister-in-law uses butter flavored shortening with amazing results)
1 Cup Buttermilk
4 Eggs
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
4 tsp. Grated Fresh Lemon Rind
1/2 tsp. Pure Vanilla Extract
Glaze:
1 Cup Confectioner’s Sugar
1 to 2 Tbsp. Fresh Lemon Juice
Cake Directions:
Preheat oven to 325 degrees F. In a large mixing bowl, combine all cake ingredients. Beat on low-speed, scraping bowl often, until all ingredients are moistened. Beat on high-speed, scraping bowl often, until smooth, about 1 to 2 minutes. Pour into greased and floured 12 cup bundt pan or 10 inch tube pan. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 and remove from pan. Cool completely.
Glaze Directions:
In a small bowl, stir confectioner’s sugar and lemon juice until smooth. Drizzle over cake.
