BRIDGEWATER, CONNECTICUT

Open to all bakers 16 years and older (as of July 1)

Submit entries: Saturday, 9:00 am to noon

Lemon-Poppy Seed Pound Cake

3 cups sifted, all-purpose flour, plus more for pan
1 cup buttermilk
1/4 cup poppy seeds
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
2 tsp. lemon extract

Directions:

1. Preheat oven to 325 F. Grease and flour a 12-cup Bundt pan.

2. Combine buttermilk and poppy seeds in a microwave-safe container. Microwave for 30 seconds. Leave in microwave.

3. Sift together flour, baking powder, baking soda and salt.

4. In a large mixing bowl, cream butter and sugar until thoroughtly blended. Add eggs one at a time, beating at medium speed for 2-1/2 minutes after each addition. Stir in lemon extract.

5. Microwave buttermilk mixture for another 20 seconds.
Add flour mixture and buttermilk mixture alternately to creamed mixture, beginning and ending with flour mixture; stir to combine.
Beat for 2-1/2 minutes at medium speed; do not over beat or cake will fall during baking.
Pour batter into pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; turn out onto wire rack.

6. Submit on a disposable plate for judging..