Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup butter, softened
- 3 eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup poppy seed
- 2 tablespoon grated lemon peel
- 2 tablespoons lemon juice
- Lemon Glaze
- 2 cups confectioners' sugar
- 1/4 cup butter, melted
- 2 tablespoons grated lemon peel
- 1/4 cup lemon juice
- Mix all ingredients.
Directions
Preheat oven to 325 degrees F. Grease and flour a Bundt cake pan or tube pan.
Beat sugar and butter in a large bowl on medium speed of an electric mixer until light and fluffy. Beat in eggs, one at a time.
Mix flour, baking soda and salt. Beat into sugar mixture alternately with buttermilk until well blended. Stir in poppy seed, lemon peel and lemon juice. Spread in pan.
Bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Immediately poke holes in top of cake with a long-tined fork. Pour about two-thirds of the Lemon Glaze over the top. Cool 20 minutes. Invert onto a serving plate. Remove pan. Spread with remaining glaze.
Category:Southwestern Recipes
Category:Southwestern Desserts