Lemon-Poppy Seed Pound Cake Recipe
Cook Time: PT50M
Prep Time: PT10M
Total Time: PT1H
Recipe Category: Dessert
Keywords: < 60 Mins, Oven, Small Appliance, Easy
Aggregated Rating: 5
Review Count: 1
Calories: 538.5
Fat Content: 28.3
Saturated Fat Content: 15.7
Cholesterol Content: 166.8
Sodium Content: 230.8
Carbohydrate Content: 66.4
Fiber Content: 1.1
Sugar Content: 45.1
Protein Content: 6.6
Recipe Servings: 8
Recipe Yield: 1 9×5-inch loaf
Description
This delightful Lemon-Poppy Seed Pound Cake, adapted from a recipe featured in Fine Cooking, Spring 2002, promises a burst of citrusy flavor and a delightful texture. Though the instructions call for a food processor, you can still achieve scrumptious results with careful preparation. Whether you opt for the traditional poppy seed version or decide to go without, this recipe offers versatility. Additionally, you can easily transform it into an Orange Pound Cake by swapping lemon zest and juice for orange counterparts and omitting the poppy seeds. With its easy-to-follow steps and minimal prep time, this cake is perfect for any occasion.
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup poppy seeds
- 1 1/4 cups sugar
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 2 large eggs
- 2 teaspoons vanilla extract
Recipe Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with softened butter and dust with flour to prevent sticking.
- In a medium bowl, whisk together cake flour, baking powder, and salt; set aside.
- Take 1 tablespoon of the flour mixture and toss with poppy seeds in a small bowl; set aside.
- Melt butter (you can use a microwave, but be cautious not to overheat).
- In a food processor, process sugar and lemon zest until combined with just a few short pulses.
- Add lemon juice, eggs, and vanilla to the food processor; process until combined, about 5 seconds.
- With the machine running, gradually add melted butter through the feed tube, taking about 20 seconds to incorporate it fully.
- Transfer the mixture to a large bowl.
- Sift the flour mixture over the eggs in thirds, gently whisking after each addition until just combined.
- Gently fold in the poppy seeds until evenly distributed.
- Pour the batter into the prepared pan and bake for 15 minutes.
- Reduce the oven temperature to 325°F (160°C) and continue baking until deep golden brown and a skewer inserted into the center comes out clean, about 35 minutes.
- Cool the cake in the pan for 10 minutes, then transfer it onto a wire rack.
- If desired, brush the top and sides of the cake with Lemon Glaze while it cools to room temperature.
Lemon Glaze
While the loaf is cooling, bring sugar and lemon juice to a boil in a small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until slightly thickened, about 2 minutes. After removing the cake from the pan, poke the entire top and sides with a toothpick, then brush on the glaze. It’s advisable to perform this step over a sink or waxed paper, as it can be messy.
Tips and Substitutions
- For an Orange Pound Cake, substitute lemon zest and juice with orange counterparts and omit poppy seeds.
- Ensure all ingredients are at room temperature for better incorporation.
- If you don’t have a food processor, you can use a hand mixer or whisk to combine ingredients, though the texture may vary slightly.
- Serve slices of this cake with a dollop of whipped cream or a sprinkle of powdered sugar for an extra treat.
This Lemon-Poppy Seed Pound Cake is a delightful treat that pairs perfectly with a cup of tea or coffee. Its tangy lemon flavor combined with the delicate crunch of poppy seeds makes it a standout dessert for any occasion. Whether you’re hosting a brunch or simply craving something sweet, this recipe is sure to impress your guests and satisfy your sweet tooth alike. Enjoy the process of baking and indulging in this scrumptious cake!
