Lemon Cannabutter Poppyseed Sour Cream Pound Cake with Lemon Glaze

Lemon Cannabutter Poppyseed Sour Cream Pound Cake with Lemon Glaze

By Cookie Published: March 29, 2013

• Yield: 1 bundt or tube cake (12 Servings)
• Prep: 25 mins
• Cook: 1 hr 30 mins
• Ready In: 2 hrs 10 mins

a cannabutter rich, super moist lemon pound cake accented with poppyseeds and drizzled with a sweet lemony glaze

Ingredients

• 3 C flour
• 1/2 t salt
• 1/2 t baking soda
• 3 T poppy seeds
• 1 C cannabutter room temperature
• 3 C sugar
• 6 eggs
• 1/4 C lemon juice fresh squeezed
• 1 T lemon rind grated
• 1 C sour cream
• 1 C powdered sugar
• 4 t lemon juice fresh squeezed

Instructions

1. Grease bundt or tube pan and dust with flour, tapping out excess.
   
2. Sift together flour, salt and baking soda in medium bowl. Stir in poppy seeds.
   
3. In a separate bowl beat cannabutter using electric mixer until fluffy.
   
4. Add sugar gradually and beat for 5 minutes.
   
5. Beat in eggs one at a time.
   
6. Beat in 1/4 C lemon juice and rind.
   
7. Using rubber spatula mix in dry ingredients
   
8. Fold in sour cream.
   
9. Transfer batter to prepared pan and bake at 325º for 1 hour 15 minutes or until toothpick test comes out clean.
   
10. Cool in pan 15 minutes then turn out cake.
    
11. For glaze, whisk together the powdered sugar and 4t lemon juice. Drizzle over cake.