Lemon Poppy Seed Pound Cake

I’m craving summer like I crave chocolate. I want to run around it flip-flops and sundresses. I want to sit on the beach with a tropical drink under my umbrella while I read a sappy romantic novel. Summer is so carefree. There are bonfires to enjoy, beach parties to attend, and music by the water. And, here in Baltimore, summer means crab season. There’s nothing like a deck party with good friends, beer, and steamed crabs.

To help assuage my craving for summer, I decided to make a lemony dessert. I made a lovely and light poppy seed pound cake. If you like lemons, you will adore this cake. The lemon flavor is front and center. I love that this cake has a delicate tartness, causing your lips to pucker ever so slightly. Oh, and there’s glaze. Yum! The glaze gets drizzled onto the cake while the cake is still warm, creating a sweet, crunchy crust, and a moist center.

The crust is so crunchy and delicious.

Mmmm, glaze!  It makes a cake just a little more special. I love watching it ooze over the sides of the cake.

This cake really is a beauty. And, even better, it’s absolutely delicious. Enjoy!

Happy eating,

Jennie

Recipe:

from flour bakery

2 cups cake flour

3/4 tsp. baking powder

1/2 tsp. kosher salt

1/2 cup plus 3 tbs. unsalted butter, melted and cooled

1/4 cup heavy cream, at room temperature

3 tbs. grated lemon zest (about 2 lemons)

4 tbs. poppy seeds

1 tbs. fresh lemon juice

4 eggs

1 1/4 cups sugar

Lemon Glaze:

1/2 cup confectioners’ sugar

1 to 2 tbs. fresh lemon juice

Preheat oven to 350 degrees F. Grease and flour a 9-by-5-inch loaf pan.

In a medium bowl, sift flour, baking powder, and salt. Set aside.

In a large bowl, whisk together the melted butter, cream, lemon zest, lemon juice, and poppy seeds. The mixture should have the consistency of a thick liquid. If the butter hardens into lumps, heat the mixture gently until the butter melts again. Set aside.

Using a stand mixer fitted with the whip attachment (or a handheld mixer), beat together the eggs and sugar on medium speed for 4 minutes, or until it’s a light and fluffy lemon color. If you use a handheld mixer, it may take a little longer.

Using a rubber spatula, gently fold the flour mixture into the egg mixture until just combined. Fold about one-fourth of the egg-flour mixture into the butter-cream mixture to lighten it. Then fold in the remaining egg-flour mixture just until combined. Pour batter into the prepared pan.

Bake for 1 hour, or until the top of the cake is golden brown and springs back when you press it in the middle. Let cool in the pan on a wire rack for at least 30 minutes.

To make the glaze:

While the cake is cooling, in a small bowl, whisk together the confectioners’ sugar and enough lemon juice to make an easily spreadable, smooth glaze.

When the cake has cooled for at least 30 minutes, pop it out of the pan and place it on the rack. Spoon the glaze over the top of the warm cake, letting it drizzle down the sides.

Slice and enjoy.

Advertisements