lemon poppy pound cakes

Cake:
3 large eggs at room temperature
3 tablespoons whole milk
1 1/2 teaspoons vanilla extract (have you made your own?)
1 1/2 cups flour
3/4 cup sugar
3/4 teaspoon baking powder (is yours fresh?)
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest
3 tablespoons poppy seeds
13 tablespoons unsalted butter, at room temperature (love this tip!)

Glaze:
6 tablespoons sugar
1/4 cup freshly squeezed lemon juice (some lemony tips for you!)

Pre-heat the oven to 350 degrees. Grease your loaf pan(s) as directed in this post.

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.

Transfer the batter to your baking pan(s) and use a small angled spatula to smooth the top(s). Bake till a toothpick tests clean, about 30 – 40 minutes for mini cakes and 50 – 60 minutes for a standard size. Let cool on a wire rack in the pan(s) for 10 minutes, then run a thin knife or angled spatula around the sides to loosen. Carefully tilt out of the pan(s) and onto the wire rack.

Just before the cake is done, prepare the glaze: in a small pan over medium heat, stir the sugar and lemon juice until dissolved.

Brush the sides and bottoms of the cake(s) with some of the glaze. Using a toothpick or cake tester, poke holes all over top(s) of the cake(s) and brush with the remaining syrup. Let cool completely.

(print this recipe)

This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/12/20/lemon-poppy-pound-cakes/