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Lemon Poppy Seed Pound Cake

 
One serving costs about $1.21

$1.21 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 dessert
spoonacular Score:3%

Spoonacular Score: 3%

 

Lemon Poppy Seed Pound Cake might be just the dessert you are searching for. This recipe makes 6 servings with 622 calories, 9g of protein, and 30g of fat each. For $1.21 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up granulated sugar, lemon juice, salt, and a few other things to make it today. It is brought to you by Foodista. With a spoonacular score of 39%, this dish is not so awesome. Similar recipes include Lemon Poppy Seed Pound Cake, Lemon-Poppy Seed Pound Cake, and Lemon Poppy Seed Pound Cake.

Pound Cake works really well with Cream Sherry, Alcoholic Drink, and Ingredient. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 tsps
0.5 tsps almond extract
almond extract
1 Tbsp
1 Tbsp baking powder
baking powder
13 Tbsps
13 Tbsps butter
butter
1.5 cups
1.5 cups cake flour
cake flour
1 cup
1 cup to ½ cup of granulated sugar
to ½ cup of granulated sugar
4
4  eggs
eggs
0.67 cup
0.67 cup granulated sugar
granulated sugar
0.5 cup
0.5 cup fresh lemon juice
fresh lemon juice
2.5 tsps
2.5 tsps lemon juice
lemon juice
2 Tbsps
2 Tbsps fresh lemon zest
fresh lemon zest
3 Tbsps
3 Tbsps milk
milk
3 Tbsps
3 Tbsps poppy seeds
poppy seeds
0.25 tsps
0.25 tsps salt
salt
0.5 tsps almond extract
0.5 tsps
almond extract
1 Tbsp baking powder
1 Tbsp
baking powder
13 Tbsps butter
13 Tbsps
butter
1.5 cups cake flour
1.5 cups
cake flour
1 cup to ½ cup of granulated sugar
1 cup
to ½ cup of granulated sugar
4  eggs
4
eggs
0.67 cup granulated sugar
0.67 cup
granulated sugar
0.5 cup fresh lemon juice
0.5 cup
fresh lemon juice
2.5 tsps lemon juice
2.5 tsps
lemon juice
2 Tbsps fresh lemon zest
2 Tbsps
fresh lemon zest
3 Tbsps milk
3 Tbsps
milk
3 Tbsps poppy seeds
3 Tbsps
poppy seeds
0.25 tsps salt
0.25 tsps
salt

Equipment

hand mixer
hand mixer
toothpicks
toothpicks
wax paper
wax paper
wire rack
wire rack
loaf pan
loaf pan
spatula
spatula
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven
hand mixer
hand mixer
toothpicks
toothpicks
wax paper
wax paper
wire rack
wire rack
loaf pan
loaf pan
spatula
spatula
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven


Instructions

  1. Preheat the oven to 350F.
  2. Grease and flour a 6 cup tube pan or one 8-inch by 4-inch by 2 1/2-inch loaf pan (4 cups).
  3. If using a loaf pan, grease it, line the bottom with parchment or wax paper, and then grease again and flour.
  4. In a medium bowl lightly combine the milk, eggs, and almond extract and lemon juice if using.
  5. Set aside.
  6. In a large bowl combine the dry ingredients, including the lemon zest and poppy seeds, and whisk until blended.
  7. Add the butter and half the egg mixture.
  8. Mix on low speed until the dry ingredients are moistened.
  9. Increase to medium speed (high speed if using a hand mixer) and beat for about 1 minute to aerate and develop the cake's structure.
  10. Scrape down the sides.
  11. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
  12. Scrape down the sides again.
  13. Scrape the batter into the prepared pan and smooth the surface with a spatula.
  14. The batter will be almost 1/2 inch from the top of a 4-cup loaf pan. (If your pan is slightly smaller, use any excess batter for cupcakes.)
  15. Bakes 55 to 65 minutes (35 to 45 minutes in a tube pan) or until a wooden toothpick inserted in the center comes out clean.
  16. Cover loosely with buttered foil after 30 minutes to prevent over browning. The cake should start to shrink from the sides of the pan only after removal from the oven.
  17. Shortly before the cake is done, prepare the Lemon Syrup:
  18. In a small pan over medium heat, stir the sugar and lemon juice until dissolved.
  19. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, and brush it with 1/2 the syrup.
  20. Cool in the pan for 10 minutes.
  21. Loosen the sides with a spatula and invert it onto a greased wire rack.
  22. Poke the bottom of the cake with the wire tester, brush it with some syrup, and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight.
  23. Store 24 hours before eating to give the syrup a chance to distribute evenly.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.21
Ingredient
½ teaspoons almond extract
1 tablespoon baking powder
13 tablespoons butter
1.5 cups cake flour
1 cup to ½ cup of granulated sugar
4 eggs
⅔ cups granulated sugar
½ cups fresh lemon juice
2.5 teaspoons lemon juice
2 tablespoons fresh lemon zest
3 tablespoons milk
3 tablespoons poppy seeds
Price
$0.36
$0.09
$1.56
$0.74
$0.28
$0.96
$0.18
$0.83
$0.08
$1.00
$0.06
$1.14
$7.27

Nutritional Information

Quickview
622 Calories
8g Protein
30g Total Fat
82g Carbs
2% Health Score
Limit These
Calories
622k
31%

Fat
30g
47%

  Saturated Fat
16g
106%

Carbohydrates
82g
27%

  Sugar
56g
63%

Cholesterol
175mg
58%

Sodium
551mg
24%

Get Enough Of These
Protein
8g
18%

Selenium
22µg
33%

Manganese
0.56mg
28%

Calcium
224mg
22%

Phosphorus
188mg
19%

Vitamin A
931IU
19%

Vitamin C
11mg
14%

Vitamin B2
0.19mg
11%

Iron
1mg
8%

Vitamin E
1mg
8%

Folate
33µg
8%

Copper
0.16mg
8%

Magnesium
30mg
8%

Fiber
1g
8%

Zinc
1mg
7%

Vitamin B5
0.7mg
7%

Vitamin B12
0.35µg
6%

Vitamin B1
0.09mg
6%

Vitamin B6
0.09mg
5%

Vitamin D
0.67µg
4%

Potassium
150mg
4%

Vitamin K
2µg
2%

Vitamin B3
0.43mg
2%

covered percent of daily need

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