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Name: Lemon Poppy Seed Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1/2 ts Baking Powder; 2 c Sugar; 1/4 c Poppy seed; 1 c Butter (sweet; unsalted); 4 Eggs; 1/2 ts Baking soda; 4 ts Lemon Peel grated; 1/2 ts Vanilla; 1 c Powdered sugar; 1 -(up to); 2 tb Lemon juice; 1 c Buttermilk; 1/2 ts Salt; 3 c All-purpose flour

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INGREDIENTS

1/2 ts Baking Powder
GLAZE
2 c Sugar
1/4 c Poppy seed
1 c Butter (sweet; unsalted)
4 Eggs
1/2 ts Baking soda
4 ts Lemon Peel ; grated
1/2 ts Vanilla
1 c Powdered sugar
1 -(up to)
2 tb Lemon juice
1 c Buttermilk
1/2 ts Salt
3 c All-purpose flour

Servings

INSTRUCTIONS

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:20 +0200 From: swwang@zuni.litc.lockheed.com (Sophia W Wang) Source: From a Land OLakes butter package Heat oven to 325 degrees. In large mixer bowl, combine all cake ingredients. Beat at low speed, scraping bowl often until all ingredients are moistened. Beat at high speed, scraping bowl often until smooth (1-2 minutes). Pour into greased and floured 12-cup bundt pan or 10-inch tube pan. Bake for 55-65 minutes or until wooden pick inserted into center comes out clean. Cool 10 minutes. Remove from pan. Cool completely. In small bowl, stir together powdered sugar and lemon juicee until smooth. Drizzle over cake. Note: Be careful when you drizzle the glaze--I managed to get the entire counter sticky! REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Lemon Poppy Seed Cake

1/2 ts Baking Powder
 GLAZE
2 c Sugar
1/4 c Poppy seed
1 c Butter (sweet; unsalted)
4 Eggs
1/2 ts Baking soda
4 ts Lemon Peel grated
1/2 ts Vanilla
1 c Powdered sugar
1 -(up to)
2 tb Lemon juice
1 c Buttermilk
1/2 ts Salt
3 c All-purpose flour

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)    Date: Thu, 12 Aug 93 09:26:20 +0200    From: swwang@zuni.litc.lockheed.com (Sophia W Wang)    Source: From a Land OLakes butter package    Heat oven to 325 degrees. In large mixer bowl, combine all cake  ingredients. Beat at low speed, scraping bowl often until all ingredients  are moistened. Beat at high speed, scraping bowl often until smooth (1-2  minutes). Pour into greased and floured 12-cup bundt pan or 10-inch tube  pan. Bake for 55-65 minutes or until wooden pick inserted into center comes  out clean. Cool 10 minutes. Remove from pan. Cool completely. In small  bowl, stir together powdered sugar and lemon juicee until smooth. Drizzle  over cake.    Note: Be careful when you drizzle the glaze--I managed to get the entire  counter sticky!    REC.FOOD.RECIPES ARCHIVES    /CAKES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (197g)
Recipe Makes: 16 Servings

Calories: 502
Calories from Fat: 71 (14%)

Amt Per Serving		% DV

	Total Fat 7.9g	11 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 1.9g
Cholesterol 265mg		82 %
Sodium 452.9mg		16 %
Potassium 168.2mg		4 %
Total Carbohydrate 98.8g		29 %
	Dietary Fiber 1.4g	5 %
	Sugars, other 97.4g
Protein 11.3g		16 %
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.

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Calories per serving: 502

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