Lemon Poppy Seed Pound Cake

Thursday, June 2, 2011

Lemon Poppy Seed Pound Cake

Submitted by Hannah

I am a lover of citrus so when I saw this recipe for a simple pound cake I had to try it.  It is a light and delicious recipe that makes you feel like it isn't bad for you at all so be careful because you can just keep eating this.  Lately, whenever I make desserts I have to have a reason or someone to share it with or I end up overindulging .  So, in this instance I had a close friend who had just announced she was pregnant so I made these into "baby" bundt cakes for her.

Lemon Poppy Seed Pound Cake
1 ½ cups all-purpose flour
¼ tsp. baking soda
¼ tsp. salt
12 tbsp. unsalted butter, at room temperature
1 cup sugar
1 ½ tsp. vanilla extract
1 tsp. finely grated lemon zest
2 tbsp. fresh lemon juice
1 tbsp. poppy seeds
2 eggs, at room temperature
½ cup sour cream, at room temperature  

Directions:Preheat the oven to 325°. Lightly grease a loaf pan (preferably glass) and dust with flour, shaking to remove the excess. In a bowl, whisk together the flour, baking soda and salt until blended. In the bowl of an electric mixer, beat together the butter, sugar, vanilla, lemon zest, lemon juice and poppy seeds until light and fluffy. Add the eggs one at a time, beating well after each addition until just blended. Sprinkle half of the flour mixture over the egg mixture and stir until both are just incorporated. Stir in the sour cream, then sprinkle with the remaining flour mixture and stir until evenly distributed. Pour the batter into the prepared pan and smooth out the top. Bake until a toothpick inserted in the center comes out clean, about 70 minutes. Keep an eye on the cake near the end of baking and cover loosely with foil if necessary to prevent over-browning. Transfer the pan to a wire rack and let cool for 15 minutes. 

*The recipe calls for this to be made into a loaf pan but I made them smaller and just starting checking them at about 15 minutes until they were done.  For the pan I had they took about 18 min. but it can vary by the size of pan you use.  Also, I added a simple glaze of powdered sugar with lemon juice once they were cooled.

Source:  annies-eats.com

No comments:

Post a Comment