Cakes and Frostings

LEMON POPPY SEED POUND CAKE

  • 2 1/2 cups Sugar
  • 1 cup Butter or margarine, softened
  • 1 teaspoon Lemon extract
  • 5 large Eggs
  • 3 cups All Purpose Flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1 cup Evaporated milk
  • 1 teaspoon Lemon peel, grated
  • 1/4 cup Poppy seed
  • Powdered sugar if desired

    • Heat oven to 350°. Grease bottom and side of bundt pan with shortening; lightly flour. Beat sugar, butter, lemon extract,and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Mix flour, baking powder, and salt. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Fold in lemon peel and poppy seeds into the batter. Pour into pan. Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Tamra Monroe of Vienna, WV. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!