Tuesday, December 17, 2013

Snacktastic Saturday: Lemon Poppy Seed Pound Cake

My husband loves pound cake. So as you can imagine, I find myself making it quite often. But the other day I was in the mood for some lemon poppy seed muffins & decided to combine the two so I wouldn't be in the kitchen baking for hours. 

•1 1/4C. sugar
•1tsp. baking powder
•1/2tsp. salt
•1/4C. milk
•4 eggs
•2tsp. vanilla extract
•1 1/4C. butter
•3Tbsp. poppy seed
•3Tbsp. lemon juice
•powdered sugar
•lemon juice
•vegetable shortening

- Spread a thin layer of shortening over baking pan (I used a Bundt pan) & then coat with a light dusting of flour, making sure to shake out the excess.
- In lg. bowl, combine sugar, baking powder & salt. Stir to combine.
- In med. bowl, whisk together eggs, milk & vanilla.
- Add 1/3 of the wet mixture to the dry ingredients, beating well after each addition. When all has been combined, beat for 3 min. on med-high speed.
- Add in poppy seeds & lemon juice, beating until just combined.
- Spoon batter evenly into prepared pan, evening top as best as you can.
- Bake at 325º 45-60 min. or until a toothpick inserted in center comes out clean.
- Allow to cool completely.
- In a small bowl, combine powdered sugar & lemon juice to make a glaze. (You can add a bit of melted butter & vanilla if it is too tart for you.) Drizzle over Pound Cake & individual slices if desired. 

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