You may also like
Categories:
all-purpose sugar poppy seed butter buttermilk white vinegar eggs baking powder baking soda salt freshly grated lemon peel vanilla powdered sugar lemon juice
Viewed: 55 - Published at: 3 years agoIngredients
- 3 cups all-purpose flour
- 2 cups sugar
- 14 cup poppy seed
- 8 ounces butter, softened (2 sticks)
- 1 cup buttermilk or 7 12 ounces milk
- 1 tablespoon white vinegar, add to milk if not using buttermilk (optional)
- 4 eggs
- 12 teaspoon baking powder
- 12 teaspoon baking soda
- 12 teaspoon salt
- 4 teaspoons freshly grated lemon peel
- 12 teaspoon vanilla
- 1 cup powdered sugar
- 1 -2 tablespoon lemon juice
Method
- Heat oven to 325F Cream together the butter and sugar with a hand mixer, or in the bowl of a stand mixer.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Combine all dry ingredients in another bowl, and whisk together lightly.
- Add 1/3 of the dry ingredients to the butter/sugar/egg mixture and combine until just moistened.
- Add 1/2 the buttermilk and combine.
- Add 1/2 the remaining dry mixture, then the remaining buttermilk, and lastly, the remaining dry mixture.
- Beat at low speed, scraping bowl often, just until all ingredients are moistened.
- Increase speed to high.
- Beat, scraping bowl often, until well mixed.
- Pour batter into greased and floured 12-cup Bundt pan or 10-inch tube (angel food cake) pan.
- Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pan.
- Cool completely.
- (I used two loaf pans, no flour and baked for 30-35 minutes.
- It gave the cakes a nice crusty buttery outside, more like a quickbread.
- ).
- Stir together powdered sugar and enough lemon juice in small bowl for desired glazing consistency; drizzle over cooled cake.
