RECIPE AND PHOTO SUBMITTED BY Judith Parady Rice TRIED AND TRUE RECIPES
I am making a few cakes before Christmas, to put in the freezer(to have on hand for guest) This is one of Bud’s favotites.Lemon ,Poppyseed, Pound Cake. Supposed to be one of Bud’s FAVORITES! I like this cake too! Not too sweet, so I put a little blackberry cobbler filling on it w/a sm. scoop of Van. Icecream.
Lemon Poppyseed Pound Cake.
1 cup Crisco
1/2 cup Butter
2 1/2 cups white sugar
4 eggs,1tsp lemon extract
1 tsp. Van.
3 1/2 cups King Arthur Flour
1/2 tsp. baking soda
1/2 tsp.salt
1 cup buttermilk.
3 TBLS Poppy seeds
3 Tbls fresh lemon zest.
In lg. bowl cream Crisco, soft butter, and white sugar.
Add eggs, one at a time , mixing well after each.
Beat in extracts.Add lemon zest and poppyseeds.Combine flour ,baking soda,and salt.add to creamed mixture, and alternate w/ buttermilk.
Grease and flour pan well.bake for 65 min, at 350 degrees .
Will feel firm to the touch.Let cool about 15 min then turn out on rack to cool.
I serve this w/ lemon sauce usually, but my favorite is w/ a sm. scoop of Van. icecream and blackberry cobbler filling on top.
I buy the filling at Cracker Barrel.
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