Lemon Poppy Seed Pound Cake With Lemon Glaze

Lemon Poppy Seed Pound Cake With Lemon Glaze

The burst of citrus flavor in this pound cake should bring on the anticipation of spring!

INGREDIENTS

3/4 Cup Unbleached Flour

3/4 Cup Cake Flour

1/2 Teaspoon Baking Powder

1/2 Teaspoon Kosher Salt

1 Tablespoon Poppy Seeds

1/2 Cup Sour Cream

Zest of 1 Lemon

Juice of 1 Lemon

1 Teaspoon Vanilla Extract

1 Cup Softened Unsalted Butter

1 Cup Sugar

2 Large Eggs (Room Temperature)

Lemon Glaze (Optional)

Preheat oven to 350 degrees. Grease an 8-inch loaf pan and set aside. In a medium-size bowl, combine flour, cake flour, baking powder, and kosher salt. Stir in poppy seeds. In a small-size bowl combine sour cream, lemon zest, lemon juice, and vanilla. Set aside. In another medium-size bowl beat butter for 2 minutes. Add sugar and beat for 5 minutes until light and creamy. Add eggs one at a time making sure to beat well after each addition. Slowly add flour mixture alternately with sour cream. Beginning and ending with flour mixture. Pour into loaf pan and place in oven. Bake for 40 to 50 minutes until done. Remember that each oven heats differently so test at 40 minutes. . Remove from oven and transfer pan to wire rack. Let cool in pan for 10 minutes. Remove from pan and let cool completely. Drizzle with Lemon Glaze. Cake can be stored, in an airtight container, at room temperature for up to 5 days. Makes 1 loaf.

Lemon Glaze

INGREDIENTS

5 Tablespoons Fresh Lemon Juice

1 1/2 to 1 3/4 Cups Powdered Sugar

In a small-size bowl, whisk together lemon juice and powdered sugar until smooth. For a thicker glaze, add more sugar. For a thinner glaze add more lemon juice. Makes about 1 1/2 cups

© Victoria Hart Glavin