| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/8 |
ts |
Salt |
| 3/4 |
ts |
Baking soda |
| 2 |
ts |
Grated lemon rind |
| 1 |
c |
Unsalted butter; softened |
| 1 |
c |
Granulated sugar |
| 4 |
lg |
Eggs |
| 1 |
ts |
Vanilla extract |
| 1 |
cn |
(12 1/2 oz.) poppy seed filling |
| 1 |
c |
Buttermilk |
|
|
Sifted confectioners' sugar; optional |
INSTRUCTIONS
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, 1998
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