Photo: David Holifield
Beverly’s Lemon Poppyseed Cake
11 ingredients
10 min + 35 min
8
openrecipes
Lemon Poppyseed Cake.
Estimated Nutrition (whole recipe, rough)
857
Calories
28g
Protein
26g
Fat
124g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-¼ cup All-purpose Flour
- ⅔ cups Sugar
- ½ cups Cornstarch
- 1 Tablespoon Poppy Seeds
- 2-¼ teaspoons Baking Powder
- 1 teaspoon Salt (necessary!)
- 2 Tablespoons Unsalted Butter
- 1 cup Skim Milk
- 2 teaspoons Lemon Zest
- 1-½ teaspoon Vanilla Extract
- 1 whole Large Egg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes