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Source: Fabulous Food Associations

Lemon-Poppy Seed Pound Cake
If you are looking for a light tasting dessert, this is it.
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Serves: 16
Prep Time: 20 minutes
Cook Time: 50-55 minutes
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Cake:
1 1/2 cups sugar
1/2 cup (1 stick) margarine or butter, softened
3 eggs
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup poppy seeds
2 tablespoons lemon peel, grated
2 tablespoons lemon juice
Glaze:
2 cups powdered sugar
1/4 cup (1/2 stick) margarine or butter, melted
2 tablespoons grated lemon peel
1/4 cup lemon juice




Mix all ingredients. Preheat oven to 325°F. Grease and flour 12-cup bundt cake pan or tube pan, 10 x 4 inches. Beat sugar and margarine in large bowl on medium speed until light and fluffy. Beat in eggs, one at a time. Mix flour, baking soda, and salt. Beat in alternately with buttermilk on low speed. Stir in poppy seed, lemon peel, and lemon juice. Spread in pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately poke several holes in top of cake with long-tined fork; pour about 2/3 of Lemon Glaze over top. Cool 20 minutes. Invert on heat-proof serving plate; remove pan. Spread remaining glaze.






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