The best delicious Cowgirl's Lemon Poppy Seed Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cowgirl's Lemon Poppy Seed Pound Cake recipe today!
Hello my friends, this Cowgirl's Lemon Poppy Seed Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Cowgirl's Lemon Poppy Seed Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Cowgirl's Lemon Poppy Seed Pound Cake.
What Makes This Cowgirl's Lemon Poppy Seed Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cowgirl's Lemon Poppy Seed Pound Cake.
Ready to make this Cowgirl's Lemon Poppy Seed Pound Cake Recipe? Let’s do it!
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3 c All-purpose flour
2 c Sugar
1/4 c Poppy seeds
1 c Softened butter
1 c Buttermilk
4 Egs
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
4 ts Grated fresh lemon rind
1/2 ts Vanilla extract
-GLAZE-
1 c Confectioners’ sugar
2 tb Lemon juice (up to 3 tb)
Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or
12 cup Bundt pan. In a large mixing bowl, combine flour, sugar,
poppy seeds, butter, buttermilk, eggs, baking soda, baking powder,
salt, lemon rind and vanilla. Beat on low speed of electric mixer
until ingredients are moistened. Then, beat on medium-high speed for
2-3 minutes, or until ingredients are well combined and mixture
lightens and is smooth. Pour batter into prepared pan and bake 45-50
minutes, or until a toothpick inserted in center comes out clean.
Cool 10 minutes in pan, then invert onto rack to cool 30 minutes.
Meanwhile, make glaze by mixing lemon juice and confectioners’ sugar
in a small bowl. Drizzle over cooled cake and serve.
349.9 calories, 14 g fat, 5 g protein, 52.1 g carbohydrates, 84 mg
cholesterol, 266 mg sodium.
Yields
16 Servings
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