If the Deluxe Double-Vanilla pound cake from yesterday was too subtle and low-key for you, then you are going to LOVE this version.
It’s got it all going on – flecks of lemon zest and black poppy seeds in the batter, and a shiny, lemony glaze on top.
This cake is as pretty as it is delicious – enjoy!
Lemon Poppy Seed Pound Cake
from The Cake Bible
3 T. (1 1/2 oz.) milk
1 1/2 t. vanilla
1 1/2 c. (150 g.) cake flour
3/4 c. (150 g.) sugar
3/4 t. baking powder
1/4 t. salt
1 T. (6 g.) loosely packed grated lemon zest
3 T (1 oz.) poppy seeds
13 T. unsalted butter, softened
1/4 c. + 2 T. (75 g.) sugar
1/4 c. freshly squeezed lemon juice
Pre-heat oven to 350. Grease an 8″ x 4″ x 2 1/2″ loaf pan, line the bottom with parchment paper, then grease again and flour.
In a medium bowl lightly whisk the eggs. Add the milk and vanilla extract and whisk again to combine.
In your mixing bowl combine the dry ingredients, lemon zest and poppy seeds. Mix on on low for 30 seconds. Add all of the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 minute. Scrape down the sides.
Add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition. Scrape down the sides.
Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 55-65 minutes (40-45 if using mini loaf pans), or until a toothpick tests clean.
Just before the cake is done, prepare the lemon syrup: in a small pan over medium heat, stir the sugar and lemon juice until dissolved.
Place cake (still in pan) on a wire rack set over a baking sheet. Let cool for 10 minutes. Remove from pan and place on rack. Brush the sides and bottom with some of the syrup. Using a toothpick or cake tester, poke holes all over top of cake and brush it with the remaining syrup. Let cool completely.
The above recipe makes one 8 x 4 x 2 cake, or two mini loaves. I doubled the recipe to get a total of four mini loaves.