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Recipe Name: Lemon And Poppy Seed Bundt Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

2 1/2 Cup(s) All-Purpose Flour
1 Teaspoon(s) Baking Powder
1/8 Teaspoon(s) Salt
3/4 Teaspoon(s) Baking soda
2 Teaspoon(s) Grated lemon rind
1 Cup(s) Unsalted butter, softened
1 Cup(s) Granulated Sugar
4 Eggs
1 Teaspoon(s) Vanilla extract
1 12 1/2 oz. poppy seed
1 Cup(s) Buttermilk
Sifted confectioners' sugar
Preheat the oven to 350. Grease and flour a 10" tube or Bundt pan. In
amedium-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 thebutter with the granulated sugar until light and
fluffy. Add the eggs, 1at a time, beating well after each addition. Add
the vanilla nad thepoppy seed filling and mix well.Reduce the mixer
speed to low and alternately beat in the flur mixtureand the buttermilk
until well blended. Scrape the batter into theprepared pan. Tap the pan
firmly on a flat surface 2 or 3 times toremove any air pockets.Bake for
45 to 50 minutes, or until the cake is golden and well risenand 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 10minutes. Turn
the cake out onto the rack and cool for 20 minutes.Dust the cake with
the confectioners' sugar if desired, and servesliced.Recipe by: The
Family Favorites Cookbook by Readers Digest BooksPosted to MC-Recipe
Digest V1 #995 by L979 <> on Jan 8, 1998

Nutrition (calculated from recipe ingredients)
Calories: 385
Calories From Fat: 153
Total Fat: 17.4g
Cholesterol: 103.5mg
Sodium: 200.4mg
Potassium: 140.1mg
Carbohydrates: 51.7g
Fiber: 1g
Sugar: 17.8g
Protein: 5.8g

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