Lemon Poppy
Seed Cake
- 1 cup granulated sugar
12 tablespoons margarine or butter,
1 tablespoon grated lemon peel
3 large eggs
2 1/4 cups all-purpose flour
1 1/2 cups Quaker® Oats (quick or old fashioned,
3 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1 1/2 cups milk
Glaze:
1 cup powdered sugar
4 to 5 teaspoons lemon juice
1/2 teaspoon grated lemon peel
- Heat oven to 350°F.
Grease and flour 12-cup Bundt® pan or 10-inch tube pan.
- For cake, beat granulated
sugar and margarine in large bowl on medium speed of electric
mixer until fluffy. Add lemon peel. Add eggs, one at a time,
beating well after each.
- Combine flour, oats, poppy
seeds, baking powder, baking soda and salt.
- Add 1/3 of combined dry
ingredients to margarine mixture; mix until blended. Add half
of milk; mix until blended.
- Continue adding remaining
dry ingredients and milk alternately, blending after each addition.
Pour into pan.
- Bake 35 to 45 minutes*
or until wooden pick inserted in center comes out clean. Cool
on wire rack in pan 10 minutes; remove from pan. Cool completely
on wire rack.
- For glaze, mix all ingredients
in small bowl until smooth; drizzle over cooled cake. Store tightly
covered at room temperature.
Makes 16 servings.
*Note: If using
a heavy, cast aluminum Bundt pan, baking time may need to be
increased.
Nutrition Information:
1/16 of recipe.
Calories 270, Calories From Fat 100, Total Fat 11g, Saturated
Fat 2.5g, Cholesterol 40mg, Sodium 220mg, Total Carbohydrates
38g, Dietary Fiber 2g, Protein 5g, Total Sugars 21g.
Recipe provided courtesy of The Quaker Oats Company.
