Delicious Poppyseed Pound Cake
2 cups of all purpose flour, plus extra for dusting
1/2 teaspoon of baking soda
1/4 teaspoon of salt
3/4 cup of unsalted butter, at room temperature, plus extra for greasing
1 cup of sugar
1 1/2 teaspoons vanilla extract
3 large eggs, at room temperature
1/2 cup of sour cream, at room temperature
2 tbsp lemon juice
1 tsp lemon rind 1/2 cup poppyseeds…. . Preheat the oven to 325°F. Lightly grease a Bundt pan and dust with flour. In a bowl whisk together the flour baking soda and salt until blended. In another bowl using a mixer on medium speed beat together the butter sugar vanilla lemon juice and lemon rind until light and fluffy. Add the eggs one at a time beating well. Add half the dry ingredients to the wet ingredients and stir until it is incorporated, the add the other half. Add the sour cream and stir well. Pour the batter into the Bundt pan. Bake for 70 mins or until toothpick
OMG i just LOVE your recipes. Haven’t tried making anything yet but only because “cooking shy” – but can’t wait to try Sharon’s Magic Chicken. Love that it is so simple! Thanks.