Anything with lemon, yum! Moist and so full of flavor! Sometimes I make a lemon icing with confectioner's sugar, lemon juice and lemon zest to drizzle on top and sometimes I just sift some powdered sugar on top but honestly, it's so good just the way it is!
LEMON POPPY SEED CAKE / POUND CAKE LOAVES
Makes: 16 slices. PREP: 10 minutes
Bake at 350 degrees F for 48 minutes.
Ingredients
1 box (18.25 ounces) lemon-flavored cake mix
1 package (3.4 ounces) lemon-flavored pudding mix
1 cup sour cream
1/2 cup vegetable oil
3 eggs
1/4 cup poppy seeds
1 Tablespoon lemon zest
1 Tablespoon confectioner's sugar (or lemon glaze/icing)
Directions
Heat oven to 350 degrees F. Coat two 8 x 4 x 3-inch loaf pans with nonstick cooking spray. Dust with flour (or Baking Pam); shake out excess (I use a stone bundt pan or a regular loaf pan and just bake it longer).
In a large bowl, using an electric mixer, blend cake mix, pudding mix, sour cream, oil and eggs on low speed until moistened. Scrape down sides of bowl. Increase speed to medium and beat 2 minutes. Add poppy seeds and zest and beat until evenly distributed. Divide batter between loaf pans; smooth tops with a small spatula.
Bake at 350 degrees for 48 minutes or until toothpick inserted in center comes out clean. Let loaves cool in pans on wire racks 15 minutes. Turn loaves out onto racks; let cool completely. Sift confectioner's sugar onto top. Cut each loaf into 8 slices. Wrap each slice in brightly colored plastic wrap.
Per slice: 274 calories; 14 g fat (4 mg. sat.); 4 G protein; 33 g carbohydrate; 0 g fiber; 256 mg sodium; 50 mg cholesterol.
Source: Family Circle April 17, 2008
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