Poppy Seed Cake

Poppy Seed Cake



Nothing like making a little change to the traditional pound cake.


Cake:

3 cups flour
1 1/2 tsp. baking powder
1/2 tsp. Salt
3 sticks (12 oz.) butter, softened room temperature
1 1/2 cups granulated sugar
5 eggs
2 tsp. vanilla extract
1/2 cup poppy seeds
1 cup sour cream

Glaze:

2/3 cup sifted confectioners sugar
About 1 tablespoon lemon juice

Directions:

Preheat oven to 350 degrees. Bake 50 to 55 minutes. Butter and flour a Bundt pa or 10-inch tube pan.


In a medium bowl, stir together the flour, baking powder, and salt. Set this aside. In a large bowl cream butter and sugar until and fluffy. Beat in the eggs, one at a time, beating well after each addition; then beat in the vanilla. Beat in the poppy sees. Alternating between the two, gradually add the dry ingredients and the sour cream, beating well after each addition. Spread the batter evenly in the prepared pan. Rap the pan once or twice on the counter to remove any air pockets. Now bake until the top of the cake when lightly touch springs back, and a toothpick when inserted in the centre of the cake comes out clean and dry. Let the cake cool in the pan for about 10 minutes, then turn it out of the pan onto a cool rack to cool completely.


Meanwhile, make the glaze: In a small bowl, stir together the confectioners' sugar and 1 tablespoon of lemon juice until smooth. Add up to 1 teaspoon more lemon juice, if necessary, to make it pourable. Place the cake on a serving dish, round-side up, and drizzle the glaze over the top of the cake.