Lemon-poppy Seed Pound Cake

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 1 cup unsalted butter
• 1 1/2 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup poppy seed
• 1 1/4 cups sugar
• 2 tablespoons grated lemons, zest of
• 2 teaspoons fresh lemon juice
• 4 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup sugar
• 1/4 cup lemon juice

Recipe

• 1 preheat oven to 350°f.
• 2 grease 9x5-inch loaf pan with softened butter and dust with flour.
• 3 in medium bowl, whisk together flour, baking powder, and salt; set aside.
• 4 take 1 tablespoon of flour mixture and toss with poppy seeds in a small bowl, set aside.
• 5 melt butter (i use microwave--but be sure not to leave it in too long or it will bubble over).
• 6 in food processor, process sugar and zest until combined--just a few short pulses.
• 7 add lemon juice, eggs and vanilla; process until combined, about 5 seconds.
• 8 with machine running, add melted butter through feed tube (this should take about 20 seconds).
• 9 transfer mixture to large bowl.
• 10 sift flour mixture over eggs in thirds, whisking gently after each addition until just combined.
• 11 gently fold in poppy seeds until evenly incorporated.
• 12 pour batter into prepared pan and bake 15 minutes.
• 13 reduce oven temperature to 325°f and continue baking until deep golden brown and skewer inserted in center comes out clean (about 35 minutes).
• 14 cool in pan for 10 minutes, then turn onto a wire rack and brush on lemon glaze, if desired.
• 15 cool to room temperature.
• 16 for glaze: while loaf is cooling, bring sugar and lemon juice to a boil in a small nonreactive saucepan, stirring occasionally to dissolve sugar.
• 17 reduce heat to low and simmer until thickened slightly, about 2 minutes.
• 18 after removing cake from pan, poke entire top and sides with a toothpick.
• 19 brush top and sides of cake with glaze.
• 20 i like to do this while cake is on cooling rack over sink or waxed paper as it can be messy!