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 (not extract)
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