Lemon Poppy Seed Pound Cake

“This was a Pillsbury Bake-Off Prizewinner many years ago. The name of the woman who invented it was Phyllis Lidert. Preparation time includes cooling time.”
READY IN:
2hrs 45mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, beat sugar with butter until light and fluffy.
  2. Add eggs 1 at time, beating well at medium speed after each addition.
  3. Beat in lemon peel and juice.
  4. At low speed, gradually beat in flour and baking powder.
  5. In medium bowl, blend 3 cups of the batter with poppy seed filling.
  6. Spread half of plain batter in bottom of ungreased 10” tube or bundt pan.
  7. Using a large serving spoon, alternately add spoonfuls of poppy seed batter and rest of plain batter.
  8. Bake at 350°F approximately 1¼ hour until a toothpick inserted comes out clean.
  9. Cool 15 minutes, then remove from pan.
  10. Cool about 1 hour until all cooled.
  11. Blend together glaze ingredients; if necessary, add more lemon juice for desired drizzling consistency.
  12. Drizzle glaze over cake.

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