———————1. CAKE MIX: 2/3 CUP SUGAR———————
1/2 c Butter or margarine, Flour
-softened 2 T Poppyseed
2 t Grated lemon peel 1/2 t Baking soda
1 ea Egg 1/4 t Salt
1 1/2 c Pillsbury’s BEST all 1/2 c Dairy sour cream
-Purpose FLour or unbleached
———————2. FILLING: 2 CUPS FRESH O———————
Papertowels 2 t Flour
1/3 c Sugar 1/4 t Nutmeg
———————3. GLAZE: 1/3 CUP POWDERED———————
1 ea To 2 tsp. milk -***************************
**************************** -*********************
Heat oven to 350 degrees. Grease and flour bottom and sides of 9-10
inch springform pan. In a large bowl, beat 2/3 cup sugar and butter
until light and fluffy. Add lemon peel and egg; beat 2 minutes at
medium speed. Lightly spoon flour into measuring cup; level off. In
a medium bowl, com- bine 1 1/2 cups flour, poppyseed, baking soda and
salt; add to butter mix- ture alternately with sour cream. Spread
batter over bottom and 1 inch up sides of greased and floured pan,
MAKING SURE BATTER ON SIDES IS 1/4 INCH THICK. In a medium bowl,
combine all filling ingredients; spoon over batter. Bake at 350
degrees for 45-55 minutes or until crust is golden brown. Cool
slightly. Remove sides of pan. In a small bowl, combine powdered
sugar and enough milk until glaze is of desired drizzling
consistency; blend until smooth. Drizzle over warm cake. Serve warm
or cool; makes 8 servings.
Yields
8 servings