1 Heat oven to 350?F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine; beat until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. 2 Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick. 3 In another medium bowl, combine all filling ingredients; mix well. Spoon over batter. 4 Bake at 350?F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan. 5 In small bowl, blend powdered sugar and enough milk for desired drizzling
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 64 (23%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 49.4mg||15 %|
|Sodium 233.6mg||8 %|
|Potassium 59.2mg||2 %|
|Total Carbohydrate 53.4g||16 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 52.8g|
|Protein 2.8g||4 %|
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Calories per serving: 283
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