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Lemon Poppy Seed Pound Cake: Submitted by: Mary Ellen McNally | Date Added: 13 Sep 2011
Listed in: Sweets / Cakes

1 stick butter
1 stick margarine
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup sour cream
2 cups sifted cake flour
1 teaspoon baking soda
8 tablespoons poppy seeds
1 cup sugar
3 lemons

Cooking Instructions

1) Cake:
Cream the butter, margarine, and sugar. Separate the eggs beating the yolks into the mix and the whites into stiff peaks--save the whites for now. Gradually add the vanilla and almond extract, sour cream, flour, baking soda, and poppy seeds. Now fold in the egg whites.

Bake in a tube or bundt pan for 75 minutes at 325F.

Use the juice of 1-3 lemons. and the 1cup sugar. Do NOT cook. As a variation use 1-3 tsp sugar, and cup lemon juice (used at Lake Nicatous Lodge, Maine trip).

Mary Ellen McNally

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