1. Heat oven to 350 degrees. Greaser and flour a removable- bottom tube pan, or have two 7 7/8 x 2 3/8 inch paper tube pans ready. In a medium size bowl, whisk together flour, baking powder, salt, and poppy seeds. Set aside.
2. In a large bowl, beat butter and sugar until fluffy, 2 minutes. Add eggs, one at a time, until incorporated and mixture is smooth. Beat vanilla. Add half the flour mixture, then the milk lemon juice mixture. Beat on low speed until smooth. add remaining flour mixture and beat until blended. stir in lemon peel.
3. Transfer batter to pan(s) and at 350 degrees bake large tube pan for 65 minutes or small pans for 33 to 35 minutes, until top is dry and lightly browned. cool cake(s) in pan on wire rack for 15 minutes, then remove large cake from pan (if using). Leave smaller cakes in their paper pans. cool completely.
4. Slice large cake into 16 slices and package individually. Wrap smaller cakes in festive plastic wrap.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1985g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1855 (53%)|
|Amt Per Serving||% DV|
|Total Fat 206.1g||275 %|
|Saturated Fat 128g||640 %|
|Monounsaturated Fat 52.9g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 553.9mg||170 %|
|Sodium 112571.5mg||3882 %|
|Potassium 2105mg||55 %|
|Total Carbohydrate 336.4g||99 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 326.3g|
|Protein 76.4g||109 %|
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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: 3502
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