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Add a photoServings: 12
Ingredients
- 3 c. All-purpose flour
- 2 c. Sugar
- 1/4 c. Poppy seeds
- 1 c. Softened butter
- 1 c. Buttermilk
- 4 x Egs
- 1/2 tsp Baking soda
- 1/2 tsp Baking pwdr
- 1/2 tsp Salt
- 4 tsp Grated fresh lemon rind
- 1/2 tsp Vanilla extract
- 1 c. Confectioners' sugar
- 2 Tbsp. Lemon juice (up to 3 tb)
Directions
- Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or possibly 12 c. Bundt pan. In a large mixing bowl, combine flour, sugar, poppy seeds, butter, buttermilk, Large eggs, baking soda, baking pwdr, salt, lemon rind and vanilla. Beat on low speed of electric mixer till ingredients are moistened. Then, beat on medium-high speed for 2-3 min, or possibly till ingredients are well combined and mix lightens and is smooth. Pour batter into prepared pan and bake 45-50 min, or possibly till a toothpick inserted in center comes out clean. Cold 10 min in pan, then invert onto rack to cold 30 min. Meanwhile, make glaze by mixing lemon juice and confectioners' sugar in a small bowl. Drizzle over cooled cake and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 12 servings | |
| Calories 442 | |
| Calories from Fat 149 | 34% |
| Total Fat 17.06g | 21% |
| Saturated Fat 10.02g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 334mg | 14% |
| Potassium 95mg | 3% |
| Total Carbs 69.3g | 18% |
| Dietary Fiber 1.5g | 5% |
| Sugars 44.37g | 30% |
| Protein 4.61g | 7% |
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