Try this Lemon Poppyseed Cake #2 recipe, or contribute your own.
Suggest a better descriptionFrom: jojo@leland.Stanford.EDU (Joanne Spetz) Date: 5 Apr 1994 17:12:00 -0400 Mix all ingredients. Bake in a greased tube pan (Bundt pan) for 50 minutes at 350 degrees F. Icing: 1/2 cup lemon juice, 1.5 cups powdered sugar (confectioners sugar) Pierce the top of the cake generously and pour the icing on the hot cake. Note - the icing is very runny (its not really an icing as much as something to soak the cake in), so make sure you have a big plate under your cake to collect the drippings. The cake will soak it all up and be very, very moist. You can leave the cake in the pan, poke holes in the bottom, and pour the icing over the bottom if you prefer. It will soak in a more controlled fashion. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 16 | ||
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Calories: 192 | ||
Calories from Fat: 123 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 264.4mg | 81 % | |
Sodium 158.1mg | 5 % | |
Potassium 111.1mg | 3 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 9.6g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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