Volley's Lemon Poppyseed Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3/4 lb butter8 oz pkg cream cheese3 c Splenda6 eggs1 tsp vanilla extract1 TBS lemon extract3 c almond flour2 TBS poppy seeds
Cream together softened butter and cream cheese. Blend in Splenda with mixer. Add eggs one at a time. Continue to blend with mixer and add extracts. Beat in flour and poppy seeds gradually until batter is smooth. (The batter will be thick.) Pour into greased and floured Bundt pan.
Bake in preheated 325* oven for 1 to 1-1/2 or until cake tests done and light brown. Do not overbake or cake will be dry. Cool 20 minutes and remove from pan.
Serve with whipped cream and fresh berries (not included in nutritional values).
Serving Size: Makes about 24 medium-size servings.
Bake in preheated 325* oven for 1 to 1-1/2 or until cake tests done and light brown. Do not overbake or cake will be dry. Cool 20 minutes and remove from pan.
Serve with whipped cream and fresh berries (not included in nutritional values).
Serving Size: Makes about 24 medium-size servings.
Nutritional Info Amount Per Serving
- Calories: 322.1
- Total Fat: 19.5 g
- Cholesterol: 77.0 mg
- Sodium: 100.1 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 1.6 g
- Protein: 5.5 g
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