This recpie was different than any I had made before. I did double the recipe in order to use a bunt pan. This cake was very flavorful and mildly rich. It is a very dense cake , but not overly so.
|dry ingrediets with butter and egg mixture|
Lemon Poppy Seed Pound Cake
makes 1 bunt cake
6 Tbs Milk
6 Large Eggs
1 Tbs Vanilla
3 C. Cake Flour
2 C Sugar, divided
1 1/2 tsp Baking Powder
|My baking corner|
1/2 tsp Salt
3 Tbs loosely packed grated Lemon Zest
5Tbs Poppy Seeds
1 1/2C 2 Tbs Butter
1/2 C freshly squeezed Lemon Juice
Preheat oven to 350*
Use laking spray to prepare your bunt pan.
In a small bolw, mix together milk, eggs and vanilla.
lemon zest, and poppy seeds on low speed for 30 seconds. Scrape down the bolw.
Add all of the softened butter and 1/2 of the egg mixture. Mix on low speed for 30 seconds. Add the rest of the egg mixture in 2 parts mixing for 20 seconds inbetween. Do not overmix.
|In the pan|
While the pound cake is baking make the lemon syrup. Put 1/2 C sugar and 1/4 C lemon juice in a saucepan and cook until sugar dessolved.
When the pound cake is done, poke holes over the top of the cake with a skewer.
Brush 1/2 of the lemon syrup over the top of the pound cake.
Cool completely. Wrap in plastic wrap. Do not use for 24 hours. Give the lemon syrup a chance to incorporate into the pound cake.
Mix 1 C confectioner sugar with just enough freshly squeezed lemon juice to make a glaze. Let the glaze harden and serve.