Lemon Poppy Seed Pound Cake

Lemon Poppy Seed Pound Cake

3/4 cup softened butter
1 1/2 cups sugar
3 eggs

3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt

2 cups sour cream
2 lemons, rind only
2 teaspoons poppy seeds

Preheat oven to 350 degrees F.

Grease a 10-inch bundt or tube pan with cooking spray.
Cream butter and sugar until fluffy.
Add eggs and beat well.
Sift together dry ingredients.
Add to butter mixture.
Blend until smooth.
Add sour cream, lemon rind, and poppy seeds.
Blend well until smooth.
Bake for approximately 1 hour.
Let cool in pan before removing.

I mixed up a cup of confectioners' sugar and a little lemon juice and glazed lightly while the cake was still warm. You could also use a buttercream frosting, or none at all.

A delicious, rich cake.