Cheerful dessert
brings smiles to Easter celebrations
The fresh , bright flavor of lemon can bring a cheery ambiance to any occasion when it makes an appearance in delicious recipes . Lemon essence seems ripe for spring and summer entertaining , and can feature prominently in Easter desserts . Such is the case with this recipe for “ Lemon Poppy Seed Pound Cake ” from “ The Pampered Chef ® Stoneware Inspirations ” by The Pampered Chef ® Test Kitchens .
Lemon Poppy Seed Pound Cake
Serves 16
1½ cups all-purpose flour 1½ cups granulated sugar 2 tablespoons lemon zest 2 tablespoons poppy seeds 1 teaspoon baking powder 1 / 2 teaspoon salt 3 / 4 cup ( 1½ sticks ) butter , softened ( do not substitute margarine ) 4 ounces cream cheese , softened 4 eggs 2 tablespoons milk 1 teaspoon vanilla extract
Powdered sugar ( optional )
1 . Preheat oven to 325 F . Spray Stoneware Fluted Pan ( or any bundt cake pan ) with nonstick cooking spray . Combine flour , granulated sugar , lemon zest , poppy seeds , baking powder , and salt in a 2-quart mixing bowl ; mix well . In a 4-quart mixing bowl , beat butter and cream cheese on high speed of hand-held electric mixer 1 minute . Add flour mixture ; beat on low speed 1 minute or until blended ( mixture will form a stiff paste ).
2 . In a small bowl , whisk eggs , milk and vanilla just until blended . Add egg mixture to cream cheese mixture in four additions , beating 2 minutes after each addition . ( Do not undermix .)
3 . Pour batter into pan . Bake 55 to 60 minutes or until a cake tester inserted near the center comes out clean . Cool cake in pan 10 minutes . Loosen cake from sides of pan ; carefully invert onto a cooling rack , keeping pan over cake . Cool completely .
4 . Place cake on serving platter . Sprinkle with powdered sugar or prepare a glaze , if desired . n
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