| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 1 |
t |
Baking powder |
| 1/8 |
t |
Salt |
| 3/4 |
t |
Baking soda |
| 2 |
t |
Grated lemon rind |
| 1 |
c |
Unsalted butter, softened |
| 1 |
c |
Granulated sugar |
| 4 |
|
Eggs |
| 1 |
t |
Vanilla extract |
| 1 |
|
12 1/2 oz. poppy seed |
|
|
filling |
| 1 |
c |
Buttermilk |
|
|
Sifted confectioners' sugar |
|
|
optional |
INSTRUCTIONS
1998
Preheat the oven to 350. Grease and flour a 10" tube or Bundt pan. In
a medium-size bowl, combine the flour, baking powder, salt, baking
soda, and lemon rind. In a large bowl, using an electric mixer set on
medium speed, cream the butter with the granulated sugar until light
and fluffy. Add the eggs, 1 at a time, beating well after each
addition. Add the vanilla nad the poppy seed filling and mix well.
Reduce the mixer speed to low and alternately beat in the flur mixture
and the buttermilk until well blended. Scrape the batter into the
prepared pan. Tap the pan firmly on a flat surface 2 or 3 times to
remove any air pockets. Bake for 45 to 50 minutes, or until the cake
is golden and well risen and a cake tester or toothpick inserted in
the center comes out clean. Remove the cake from the oven and set on a
wire rack to cool for 10 minutes. Turn the cake out onto the rack and
cool for 20 minutes. Dust the cake with the confectioners' sugar if
desired, and serve sliced. Recipe by: The Family Favorites Cookbook
by Readers Digest Books Posted to MC-Recipe Digest V1 #995 by L979
<L979@aol.com> on Jan 8,
A Message from our Provider:
“We simply prepare ourselves. God fills us.”