Lemon Poppy Seed Pound Cake Recipe
Description:
Indulge your taste buds with the delightful combination of zesty lemons and crunchy poppy seeds in this mouthwatering Lemon Poppy Seed Pound Cake. Perfectly moist and bursting with citrusy goodness, this recipe is a crowd-pleaser that you’ll love to share. 🍋✨
Recipe Category: Dessert
Keywords: Fruit, < 15 Mins, Oven
Aggregated Rating: ⭐⭐⭐⭐⭐ (5 out of 5 stars)
Review Count: 3
Nutritional Information (Per Serving):
- Calories: 408.7
- Fat Content: 22.5g
- Saturated Fat Content: 12.8g
- Cholesterol Content: 129.7mg
- Sodium Content: 139.7mg
- Carbohydrate Content: 47.2g
- Fiber Content: 0.9g
- Sugar Content: 26g
- Protein Content: 5.5g
Servings: 8
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 cups | Milk |
| 3 | Eggs |
| 1 1/2 tsp | Vanilla Extract |
| 1 1/2 cups | Cake Flour |
| 3/4 cup | Sugar |
| 3/4 tsp | Baking Powder |
| 1/4 tsp | Salt |
| 1 | Lemon, Zest of |
| 3 tbsp | Poppy Seeds |
| 13 tbsp | Unsalted Butter |
| 1/4 cup | Sugar (for Lemon Syrup) |
| 1/4 cup | Fresh Lemon Juice |
Instructions:
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Preheat the oven: Set your oven to 350 degrees F.
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Prepare the pan: Grease a 4-cup (8×4-inch) or six-cup loaf pan. Line the bottom with parchment or waxed paper, and grease and flour the paper. Alternatively, grease and flour a fluted tube pan for added elegance.
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Combine wet ingredients: In a medium-sized bowl, lightly combine the milk, eggs, and vanilla.
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Prepare dry ingredients: In a large mixing bowl, combine cake flour, sugar, baking powder, salt, lemon zest, and poppy seeds. Mix on low speed for 30 seconds to blend.
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Blend wet and dry ingredients: Add half of the egg mixture and butter to the dry ingredients. Mix on low speed until moistened. Increase to medium speed (or high for a hand mixer) and beat for 1 minute. Scrape down the sides of the bowl.
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Gradual addition: Gradually add the remaining egg mixture in two batches, beating for 20 seconds after each addition. Scrape down the sides of the bowl as needed.
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Fill the pan: Spoon the batter into the prepared pan, smoothing the surface with a spatula. The batter should be almost 1/2 inch from the top of a 4-cup loaf pan.
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Bake to perfection: Bake for 55 to 65 minutes (35 to 45 minutes in a fluted pan). After 30 minutes, cover the pan loosely with buttered aluminum foil to prevent over-browning.
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Create an attractive split: To get a beautiful split down the middle of the crust, wait until the cake has cooked for about 20 minutes. Use a lightly greased sharp knife to make a shallow mark about 6 inches long down the middle of the cake. Do this quickly to avoid the oven door remaining open for too long.
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Prepare Lemon Syrup: In a small pan over medium heat, stir together 1/4 cup sugar and fresh lemon juice until the sugar dissolves.
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Syrup application: As soon as the cake comes out of the oven, place it on a wire rack. Poke the cake all over with a wire tester or wooden skewer, and brush it with half of the lemon syrup.
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Cooling process: Cool the cake in the pan for 10 minutes. Loosen the sides with a spatula and invert it onto a greased wire rack.
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Second syrup application: Poke the bottom of the cake with the wire tester, brush it with some syrup, and re-invert it onto a greased wire rack. Brush the sides with the remaining syrup.
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Final touch: Allow the cake to cool completely. Store it tightly wrapped in plastic wrap for 24 hours to allow the syrup to distribute evenly.
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Serving: Serve this delightful Lemon Poppy Seed Pound Cake at room temperature. Tightly wrapped, it will keep for 3 days at room temperature, 1 week in the refrigerator, and 2 months in the freezer.
Indulge in this heavenly treat that combines the citrusy freshness of lemons with the delightful crunch of poppy seeds. This Lemon Poppy Seed Pound Cake is not just a dessert; it’s a celebration of flavors! 🎉🍰
