| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Cakes, Desserts |
12 |
Servings |
INGREDIENTS
| 1 |
c |
+ 1 TB butter or margarine- |
|
|
at room temperature |
| 3 |
c |
Cake flour |
| 2 |
T |
Poppy seeds |
| 2 |
t |
Baking powder |
| 1/2 |
t |
Baking soda |
| 1 1/3 |
c |
Granulated sugar |
| 3 |
|
Eggs |
| 1 |
|
16 oz container sour cream |
| 2 |
T |
+ 3/4 tsp grated lemon zest- |
|
|
divided |
| 1/4 |
c |
+ 2 tb lemon juice – divided |
| 1 |
t |
Vanilla extract |
| 1 |
c |
Confectioners sugar |
INSTRUCTIONS
Preheat oven to 350~F. Melt 1 tb butter; brush over inside of 12 cup
Bundt pan. Combine flour, poppy seeds, baking powder and soda. In
bowl with mixer at medium speed beat granulated sugar with remaining
butter until light and fluffy, about 3 minutes. Beat in eggs, one at
a time, until combined. Beat in sour cream, 1/4 cup juice, zest and
vanilla. Reduce speed to low; gradually beat in flour mixture until
just combined. Pour batter into pan. Bake 45-50 minutes or until
toothpick inserted into center comes out clean. Cool 10 minutes.
Remove cake from pan; cool completely on rack. Combine confectioners'
sugar with remaining juice and zest; drizzle over cake. SOURCE:
Woman's World 4/15/97 Posted to bakery-shoppe digest V1 Number 021 by
novmom@juno.com (Lynn A Montroy) on Apr 10, 1997
A Message from our Provider:
“Jesus: there is no substitute”