Lemon Poppy Seed Pound Cake with Lemon Glaze
Woman's Day 3/16/93
1 cup butter or margarine at room temperature
1-1/2 cups granulated sugar
5 large eggs
½ tsp. Vanilla
½ tsp. salt
¼ cup poppy seeds
4 tsp. Freshly grated lemon peel
2 cups all-purpose flour
Glaze:
1 cup confectioner's sugar
3 tablespoons freshly squeezed lemon juice
Preheat oven to 350 deg. Lightly grease and flour 9x5x3 in.
loaf pan. Beat butter in a large bowl for 30 sec. Until smooth.
With mixer on low speed, gradually add sugar. Increase speed to
high and beat until pale and fluffy. With mixer still on high,
add eggs, 1 at a time, beating well after each. Continue beating,
scraping down sides of bowl twice, until mixture is very smooth
and pale and has increased in volume. Beat in vanilla and salt,
then stir in poppy seeds and lemon peel. With a rubber spatula,
fold in flour, about 1/3 at a time, until batter is smooth and
no lumps remain. Scrape into prepared pan and spread evenly. Bake
1 hour 5 minutes to 1 hour 20 minutes until a pick inserted near
the center comes out clean. While cake bakes, whisk lemon juice
an confectioner's sugar until smooth. Spoon glaze on hot cake
in pan. Let cool 1 hr. until glaze in absorbed. Remove cake from
pan.
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