When life hands you lemons, make a cake
The fresh, bright flavor of lemon can bring a cheery ambiance to any occasion when it makes an appearance in delicious recipes. Lemon essence seems ripe for spring and summer entertaining. Such is the case with this recipe for Lemon Poppy Seed Pound Cake from “The Pampered Chef: Stoneware Inspirations” by The Pampered Chef Test Kitchens.
LEMON POPPY SEED POUND CAKE
1K c. all-purpose flour
1K c. granulated sugar
2 T. lemon zest
2 T. poppy seeds
1 t. baking powder
K t. salt
O c. (1K sticks) butter, softened (do not substitute margarine) 4 oz. cream cheese,
softened
4 eggs
2 T. milk
1 t. vanilla extract Powdered sugar (optional)
Preheat oven to 325 degrees. Spray a bundt cake pan with nonstick cooking spray. Combine flour, granulated sugar, lemon zest, poppy seeds, baking powder and salt in a 2-quart mixing bowl; mix well. In a 4-quart mixing bowl, beat butter and cream cheese on high speed with an electric mixer for 1 minute. Add the flour mixture; beat on low speed for 1 minute or until blended (the mixture will form a stiff paste).
In a small bowl, whisk eggs, milk and vanilla just until blended. Add the egg mixture to the cream cheese mixture in 4 additions, beating 2 minutes after each addition. (Do not undermix.)
Pour the batter into the bundt pan. Bake 55 to 60 minutes or until a cake tester inserted near the center comes out clean. Cool the cake in the pan for 10 minutes. Loosen the cake from the sides of the pan; carefully invert onto a cooling rack, keeping the pan over the cake. Cool completely.
Place the cake on a serving platter. Sprinkle with powdered sugar or prepare a glaze, if desired. Makes 16 servings.