Poppy Seed Lb Cakew Crm Chse Splenda Glaze Recipes

POPPY SEED LB CAKE/W CRM CHSE & SPLENDA GLAZE

Steps:

• PREHEAT OVEN TO 325 DEGREE. In a large bowl cream together the soften butter with the cream cheese, till pale yellow in color.
• In a medium size bowl add the sugar, splenda, and lemon gelatin, then stir to mix, and gradually add to creamed butter mixture a little at a time. Continue to beat until well blended and mixture is no longer grainy, about 5 minutes.
• Slowly add the eggs one at a time, beating well after each addition. Then add lemon zest, lemon & butter extracts, & yellow food color if desired & mix well. In a separate bowl add the flour, powdered milk,baking soda, & poppy seeds, and stir to mix well.
• Then USING LOW SPEED gradually pour flour mixture into creamed butter mixture a LITTLE AT A TIME. Beating well after each addition for a total of about 10 minutes. Spray bundt pan with Bakers Joy or nonstick cooking spray. Then pour cake batter into prepared pan smooth top with back of spoon or spatula, and lightly spray top of cake with non stick cooking spray. Place in preheated 325 degree F. oven and bake for 90 minutes or until toothpick inserted in center comes out clean. Remove from oven, & cool for about 10 minutes then invert onto wire rack and allow to cool completely. Place on serving platter and drizzle with lemon glaze if desired. Garnish with lemon slices and maraschino cherry halves if desired and serve.
• To make glaze: In a medium sauce pan add the splenda, corn starch, ,lemon juice,& stick of butter, & cook over low heat, stirring until butter is melted & mixture begins to thicken and bubble around edges of sauce pan about 1 to 2 minutes, then remove from heat and add lemon Zest. Let cool for a minute or two then drizzle over top of cake, allowing glaze to drip down along edge of cake.
• NOTE: You can make this cake using ALL SPLENDA if desired, but remember when BAKING WITH SPLENDA, for EVERY CUP OF SPLENDA always use 1/2 cup non fat dry milk powder plus 1/2 teaspoon of baking soda.This helps to creates the volumn you would get if using regular sugar. You can also use ALL regular sugar but in doing so please eleminate the powdered milk and baking soda. Also with splenda always spray top of cake lightly with non stick cooking spray.

LEMON POPPY SEED POUNDCAKE

Steps:

• Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
• In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
• Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
• Whisk together remaining 4 teaspoons lemon juice and the confectioners' sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.