pound cake

Saco Lemon Poppy Seed Pound Cake with Lemon Curd Filling

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Saco Lemon Poppy Seed Pound Cake with Lemon Curd Filling
Cook time: 
Total time: 
Serves: 16 servings
  • Pound cake (3⅓ cups cake flour ½ tsp baking soda ½ tsp baking powder ½ tsp salt ¼ cup SACO Cultured Buttermilk Blend 1 cup butter, softened 2 cups granulated sugar 4 eggs 2 tsp lemon extract grated zest from 1 lemon ¼ cup fresh lemon juice ¾ cup orange juice 10 oz jar lemon curd, separated - See more at: 2. glaze (2 Tbsp. lemon curd ¼ cup water)
  1. Pound Cake
  2. Preheat oven to 350°F.
  3. Grease and flour 12-cup bundt pan.
  4. Sift together first five ingredients.
  5. In a separate bowl beat butter until smooth.
  6. Add sugar and beat until light and fluffy.
  7. In a small bowl beat eggs with lemon extract.
  8. Gradually add egg mixture to butter/sugar mixture.
  9. Add lemon zest.
  10. Combine lemon and orange juice.
  11. Alternate adding the dry ingredients with the lemon/orange juice.
  12. Pour into prepared pan.
  13. Bake 50-60 minutes or until toothpick comes out clean and cake starts pulling away from sides of pan.
  14. Let cool for 5 minutes.
  15. Turn out onto cooling rack and cool completely.
  16. Cut the cake into three layers.
  17. Stir the remaining lemon curd to make it more spreadable.
  18. Spread half of the lemon curd on the bottom cake layer.
  19. Top with middle cake layer.
  20. Spread remaining lemon curd on second cake layer.
  21. Top with cake top.
  22. Glaze
  23. Heat lemon curd with water until dissolved.
  24. Brush Glaze on cake once assembled.
Nutrition Information
Calories: 397 Fat: 14g Saturated fat: 8g Trans fat: 0g Carbohydrates: 62g Sugar: 38g Sodium: 244mg Fiber: 1g Protein: 5g Cholesterol: 94mg


Saco Chocolate Pound Cake

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Saco Chocolate Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
  • Cake
  • 3 cups sugar
  • 1 cup vegetable shortening
  • 4 Tbsp butter, softened
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • .8oz pkg SACO Cultured Buttermilk Blend
  • 3 cups all-purpose flour
  • ½ tsp baking soda
  • 1 tsp salt
  • 12 Tbsp SACO Premium Cocoa
  • Icing
  • 4 Tbsp powdered sugar
  • ½ cup SACO Chocolate CHUNKS
  • 1 Tbsp butter
  • ⅛ cup almond slices
  1. Cake
  2. Preheat oven to 300°F.
  3. In a large mixing bowl cream together the sugar, shortening and butter; add eggs and flavorings.
  4. In a separate bowl sift together all dry ingredients.
  5. Add to cream mixture alternating the dry ingredients and the water until well blended.
  6. Pour into a greased and floured bundt pan.
  7. Bake for 1½ - 2 hours or until inserted toothpick comes out clean.
  8. Icing
  9. Sprinkle top with powdered sugar.
  10. Melt Saco Chocolate Chunks with 1 Tbsp butter.
  11. Drizzle on the top and down the sides.
  12. Sprinkle with almond slices for decoration, if desired.
Nutrition Information
Calories: 445 Fat: 20g Saturated fat: 7g Trans fat: 2g Carbohydrates: 64g Sugar: 43g Sodium: 235mg Fiber: 2g Protein: 5g Cholesterol: 57mg