When life arms you lemons, make a cake

The contemporary, vibrant taste of lemon can convey a cheery ambiance to any event when it makes an look in scrumptious recipes. Lemon essence appears ripe for spring and summer time 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.


1 1/2 c. all-purpose flour

1 1/2 c. granulated sugar

2 T. lemon zest

2 T. poppy seeds

1 t. baking powder

1/2 t. salt

3/4 c. (1 1/2 sticks) butter, softened (don’t substitute margarine)

4 oz. cream cheese, softened

4 eggs

2 T. milk

1 t. vanilla extract

Powdered sugar (non-compulsory)

Preheat oven to 325 levels. 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; combine properly. In a 4-quart mixing bowl, beat butter and cream cheese on excessive velocity with a hand-held electrical mixer for 1 minute. Add the flour combination; beat on low velocity for 1 minute or till blended (the combination will kind a stiff paste).

In a small bowl, whisk eggs, milk and vanilla simply till blended. Add the egg combination to the cream cheese combination in 4 additions, beating 2 minutes after every addition. (Do not undermix.)

Pour the batter into the bundt pan. Bake 55 to 60 minutes or till a cake tester inserted close to the middle comes out clear. Cool the cake within the pan for 10 minutes. Loosen the cake from the edges of the pan; rigorously invert onto a cooling rack, protecting the pan over the cake. Cool utterly.

Place the cake on a serving platter. Sprinkle with powdered sugar or put together a glaze, if desired. Makes 16 servings.

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