Ingredients for Lemon Poppy Seed Pound Cake
- 1 cup (240ml) milk
- 3 large eggs
- Vanilla Extract
- 2 1/2 cups (300g) cake flour
- 1 3/4 cups (350g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Lemon, Zest Of
- 2 tablespoons poppy seeds
- Unsalted Butter
- Fresh Lemon Juice
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How to Make Lemon Poppy Seed Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together 1 cup (240ml) milk, 3 large eggs, and 1 teaspoon vanilla extract.
- In a large bowl, whisk together 2 1/2 cups (300g) cake flour, 1 3/4 cups (350g) granulated sugar, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
- Add the zest of 2 lemons and 2 tablespoons poppy seeds to the dry ingredients. Mix well.
- Add 1 cup (2 sticks) softened unsalted butter to the dry ingredients. Add half of the egg mixture.
- Mix on low speed until just combined. Increase speed to medium and beat for 1 minute.
- Scrape down the sides of the bowl. Gradually add the remaining egg mixture, beating for 20 seconds after each addition.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Cover loosely with foil after 30 minutes to prevent over-browning.
- While the cake bakes, prepare the lemon syrup: In a small saucepan, combine 1/2 cup (100g) granulated sugar and 1/4 cup (60ml) lemon juice. Heat over medium heat, stirring until sugar dissolves.
- Remove cake from oven and immediately poke holes all over with a toothpick or skewer.
- Pour half of the lemon syrup over the warm cake.
- Let cool in the pan for 10 minutes, then invert onto a wire rack.
- Poke holes in the bottom of the cake and pour remaining syrup over it.
- Let cool completely.
- Wrap tightly in plastic wrap and store at room temperature for at least 24 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
103g
Fat
63g
Carbs
15g
