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Add a photoServings: 12
Ingredients
- 2 1/2 c. All-purpose flour
- 1 tsp Baking pwdr
- 1/8 tsp Salt
- 3/4 tsp Baking soda
- 2 tsp Grated lemon rind
- 1 c. Unsalted butter, softened
- 1 c. Granulated sugar
- 4 lrg Large eggs
- 1 tsp Vanilla extract
- 1 can (12 1/2 ounce.) poppy seed filling
- 1 c. Buttermilk Sifted confectioners' sugar, optional
Directions
- Preheat the oven to 350. Grease and flour a 10" tube or possibly Bundt pan. In a medium-size bowl, combine the flour, baking pwdr, salt, baking soda, and lemon rind.
- In a large bowl, using an electric mixer set on medium speed, cream the butter with the granulated sugar till light and fluffy. Add in the Large eggs, 1 at a time, beating well after each addition. Add in the vanilla nad the poppy seed filling and mix well.
- Reduce the mixer speed to low and alternately beat in the flur mix and the buttermilk till well blended. Scrape the batter into the prepared pan.
- Tap the pan firmly on a flat surface 2 or possibly 3 times to remove any air pockets.
- Bake for 45 to 50 min, or possibly till the cake is golden brown and well risen and a cake tester or possibly toothpick inserted in the center comes out clean. Remove the cake from the oven and set on a wire rack to cold for 10 min. Turn the cake out onto the rack and cold for 20 min.
- Dust the cake with the confectioners' sugar if you like, and serve sliced.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 12 servings | |
| Calories 424 | |
| Calories from Fat 217 | 51% |
| Total Fat 25.03g | 31% |
| Saturated Fat 11.21g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 260mg | 11% |
| Potassium 218mg | 6% |
| Total Carbs 42.91g | 11% |
| Dietary Fiber 4.3g | 14% |
| Sugars 18.44g | 12% |
| Protein 8.9g | 14% |
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