Lemon Poppy Seed Pound Cake

By norsegal8

this is perhaps my favorite way to eat pound cake! the fresh, light flavor of lemon blends beautifully with the buttery flavor of the pound cake. The lemon syrup tenderizes, adds tartness and helps to keep the cake fresh for a few days longer than usual. Poppy seeds add a delightful crunch. Lemon blossoms and lemon leaves make a lovely and appropriate garnish.

Ingredients

• 3 tablespoon milk
• 3 large eggs
• 1 1/2 teaspoons vanilla
• 1 1/2 cups sifted cake flour
• 3/4 cup sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 13 tablespoons unsalted butter
• 1 tablespoon grated lemon zest
• 3 tablespoons poppy seeds
• 1/4 cup + 2 tablespoons sugar
• 1/4 cup fresh squeezed lemon juice

Preparation

Step 1

Preheat the oven to 350 degrees. Butter and flour a 8-inch by 4-inch by 2 1/2-inch loaf pan or a 6-cup fluted tube pan. If using a loaf pan, line the bottom with parchment paper, and butter and flour again.

In a medium bowl lightly combine the milk, eggs and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the lemon zest and poppy seeds, and blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for 1 minute to aerate and develope the cake's structure.

Scrape down the sides. Gradually add the remaining egg misture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredient and strengthen the structure. Scrape down the sides.

Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2-inch below the top of the loaf pan. Bake for 55 to 65 minutes for a loaf pan or 35 to 45 minutes in a fluted tube pan or until a wooden toothpick inserted in the center comes out clean. Cover with buttered foil after 30 minutes to prevent overbrowning. The cake should start to shrink away from the sides of the pan only after the removal from the oven.

To get an attractive split down the middle of the cake, wait until the natural split begins to develope (about 20 minutes) and then with a lightly greased sharp knife or single-edge razor blade, make a shallow mark about 6 inches long down the center of the cake. This must be done quickly so that the oven door does not remain open very long or the cake will fall. When the cake splits, it will open along the mark.

While the cake is baking, prepare the lemon syrup: In a small pan over medium heat, stir the sugar and lemon juice until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, and brush it with 1/2 the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert onto a greased wire rack. Poke the bottom of the cake with a wire tester, brush it with some syrup and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight. Store for 24 hours before eating to give the syrup a chance to distribute evenly. The syrup will keep the cake fresh a few days longer than a cake without syrup.