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Lemon Poppy Seed Pound Cake Recipe

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This recipe for Lemon Poppy Seed Pound Cake is from Clarington UMC, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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Category:
Category:
 

Cake


Ingredients:  
Ingredients:  
3/4 c. Butter, softened
1 c. Xylitol (or any sweetener)
4 lg. Eggs
3/4 c. Sour Cream
2 T. Lemon Extract
3 c. Almond Flour
2 t. Baking Powder
3 T. Poppy Seeds
1/2 t. Sea Salt

Directions:
Directions:
Preheat oven to 350. Grease a bundt pan and set aside. In a large bowl, beat together butter and sweetener until fluffy. Beat in the eggs, sour cream, and lemon extract. In another bowl, stir together almond flour, baking powder, poppy seeds and sea salt. Beat the dry ingredients into the wet, about 1 cup at a time. Transfer batter to the pan and smooth top. Bake for about 40 minutes, or until the top is dark golden brown. Cover loosely with foil and continue baking for 20-35 minutes, or until an inserted tooth pick comes out clean. Let cool for at least 15 minutes in the pan, then turn onto cooling rack and cool completely.
**Can use any flavoring in place of the lemon. Omit poppy seeds with other flavors.**
 

Glaze


Ingredients:  
Ingredients:  
3/4 c. Powdered Xilitol (or any sweetener)
1/4 c. Lemon Juice

Directions:
Directions:
Whisk together the powdered sweetener and lemon juice. Drizzle over the cake.
**Can use any flavoring mixed with milk to make the 1/4 c.**

 

 

 

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