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Lemon Poppy Seed Pound Cake

Lemon Poppy Seed Pound Cake is built on All Purpose Flour, Sugar, Butter Soften, Buttermilk, and Baking Soda. Keep it handy for the next time you cook it.

Ingredients

• 3 cup
• 2 cup
• 1 cup
• 1 cup
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   Heat oven to 325F.

2. 2

   In large mixer bowl combine all cake ingredients.

3. 3

   Beat at low speed, scraping bowl often, until all ingredients are moistened.

4. 4

   Beat at high speed, scraping bowl often, until smooth (1 to 2 minutes).

5. 5

   Pour into greased and floured 12 cup Bundt pan or 10-inch tube pan.

6. 6

   Bake for 55 to 65 minutes or until wooden pick inserted in center comes out clean.

7. 7

   Cool 10 minutes; remove from pan. Cool completely. In small bowl stir together powdered sugar and lemon juice until smooth. Drizzle over cake. NUTRITION

8. 8

   INFORMATION: (1 serving): Calories 340; Protein 5g;

9. 9

   DESSERTS” vol.1 #2.