Here's a lovely Lemon Poppy Seed Pound Cake adapted from The Cake Bible. It's perfect to serve for an afternoon snack or tea. Lemon oil, zest, and a simple syrup made with freshly squeezed juice ensure bright lemon flavor, while the poppy seeds add a subtle nutty crunch. For the best flavor and texture, bake this bread a day or two ahead of time and store it in the refrigerator wrapped well in plastic wrap.
Lemon Poppy Seed Pound Cake
makes one 8x4-inch loaf pan (or two 8 x 2 1/4 x 2 1/4 cocktail loaf pans if you can find them)
- 3 tablespoons whole milk
- 3 large eggs, room temperature
- 1 teaspoon pure lemon oil
- 1 1/2 cups sifted all purpose flour
- 3/4 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 tablespoon finely grated lemon zest, lightly packed
- 3 tablespoons poppy seeds
- 13 tablespoons unsalted butter, room temperature
- 4 tablespoons freshly squeezed lemon juice
- 6 tablespoons granulated sugar
To Make the Pound Cake:
- Preheat oven to 350F and spray loaf pan with flour/oil baking spray.
- In a small bowl, combine the milk, eggs, and lemon oil; set aside.
- In the bowl of a stand mixer fitted with the paddle or BeaterBlade attachment, combine the flour, sugar, baking powder, salt, lemon zest, poppy seeds, and butter; beat on medium speed for 30 seconds.
- Add half of the reserved egg mixture and beat for 20 seconds, repeat with the remaining half of the egg mixture (scrape sides of bowl if necessary).
- Pour batter into prepared loaf pan and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
To Make the Simple Syrup:
- A few minutes before the bread is done baking, heat the lemon juice and syrup together until the sugar dissolves.
- When the pound cake comes out of the oven, use a skewer or toothpick to poke holes all over the surface.
- Brush the warm simple syrup all over the loaf.
- Cool for 10 minutes before removing from pan.
- Wrap well in plastic wrap and refrigerate for a day or two before serving.
adapted from The Cake Bible