Poppy seed and lemon cake
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 174.6
- Total Fat: 12.8 g
- Cholesterol: 117.2 mg
- Sodium: 80.7 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 0.5 g
- Protein: 2.4 g
View full nutritional breakdown of Poppy seed and lemon cake calories by ingredient
Number of Servings: 20
Ingredients
-
2/3 c. sugar
8 large egg yolks
1 whole egg
1 1/2 tbsp grated lemon zest
1/2 c. flour
1/2 c. cornstarch
pinch salt
1 c. butter
1/2 c. poppy seeds
Directions
Beat eggs and sugar for 8 minutes, until pale and fluffy. Mix in lemon zest. Sift flour and cornstarch over and fold in with spatula. Mix in butter on medium speed, than poppy seeds.
Pour batter into greased bundt pan. Top with greased sheet of aluminum foil.
Bake at 325 degrees F for 45 minutes.
Cool for 15 minutes in pan, than invert until completely cool.
Number of Servings: 20
Recipe submitted by SparkPeople user CASSIE_MARIE.
Pour batter into greased bundt pan. Top with greased sheet of aluminum foil.
Bake at 325 degrees F for 45 minutes.
Cool for 15 minutes in pan, than invert until completely cool.
Number of Servings: 20
Recipe submitted by SparkPeople user CASSIE_MARIE.