Beat first 5 ingredients, 4 tablespoons lemon juice, and 2/3 cup water at low speed with an electric mixer until combined. Increase speed to medium, and beat 1 to 2 minutes or until batter is smooth. Spoon into a greased and floured 12-cup Bundt pan, filling two-thirds full.
Bake at 350° for 35 to 38 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 12 to 15 minutes; remove from pan to wire rack, and cool 5 minutes.
Whisk together powdered sugar and remaining 2 tablespoons lemon juice. Drizzle evenly over cake.
Petite Lemon-Poppy Seed Loaves: Prepare batter as directed. Pour into greased 3 5/8- x 2 3/8- x 1 3/8-inch mini loaf pans. Bake at 350° for 22 to 24 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, and let cool on wire racks 5 minutes. Proceed as directed. Makes 8 servings. Prep: 10 min. Bake: 24 min., Cool: 5 min.
Per serving (1 petite loaf): Calories 571; Fat 8g (sat 6g, mono 4g, poly 9g); Protein 8g; Carb 8g; Fiber 3g; Chol 89mg; Iron 6mg; Sodium 613mg; Calc 102mg.
Lemon-Poppy Seed Muffins: Prepare batter as directed. Pour into 18 greased muffin cups. Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, and let cool on wire racks 5 minutes. Proceed as directed. Makes 18 muffins. Prep: 10 min., Bake: 18 min., Cool: 5 min.
Per serving: Calories 254; Fat 7g (sat 6g, mono 3g, poly 7g); Protein 6g; Carb 1g; Fiber 1g; Chol 40mg; Iron 7mg; Sodium 273mg; Calc 45mg.
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