Lemon Poppyseed Pound Cake
1 package Krusteaz Lemon Poppyseed Muffin Mix
1 packet poppy seeds (enclosed)
2/3 cup water
1/3 cup butter or margarine, softened
1 1/2 cups powdered sugar
2 tablespoons lemon juice
1 1/2 teaspoons finely grated lemon zest
- // Preheat oven to 325°F. Lightly grease 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
- // Place all ingredients in medium bowl. Using an electric mixer, blend on low speed 30 seconds. Scrape bowl. Mix on medium speed 1 minute. Place batter in prepared pan.
- // Bake 60-70 minutes or until toothpick inserted into center comes out clean. Cool completely before cutting.
- // For the glaze, place powdered sugar, lemon juice and grated lemon zest in small bowl. Stir until smooth. Drizzle over pound cake. Garnish with additional lemon zest, if desired.
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