| 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 |
tb |
Poppy seeds |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 1/3 |
c |
Granulated sugar |
| 3 |
|
Eggs |
| 1 |
|
16 oz container sour cream |
| 2 |
tb |
+ 3/4 tsp grated lemon zest- divided |
| 1/4 |
c |
+ 2 tb lemon juice – divided |
| 1 |
ts |
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
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