Having some friends over for brunch? Try makin’ them feel right at home with this here dee-lish-us Lemon Poppy Seed Pound Cake. It’s delightfully tart and sweet with the wonderful crunch of the poppy seeds. This here little pound cake has it all! YUM!
Lemon Poppy Seed Pound Cake
Recipe by: Bobbi Jo Lathan
Recipe type: Dessert
Cuisine: Southern
PREP TIME
20 mins
COOK TIME
60 mins
TOTAL TIME
1 hour 20 mins
INGREDIENTS
1 ¾ cups unbleached flour (sifted)
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon baking soda
3 tablespoons poppy seeds
2 lemons (zested)/ save rest of lemon, juice them and set aside
½ cup unsalted butter (softened)
¾ cup sugar
3 eggs (beaten)
1 tablespoon vegetable oil
1 ½ teaspoons vanilla extract
1 tablespoon fresh lemon juice
½ cup buttermilk
Glaze for cake:
4 tablespoons freshly squeezed lemon juice
¼ cup sugar
INSTRUCTIONS
Preheat your oven to 350°. Git out your loaf pan and oil the pan inside and dust it with some flour and set it aside.
Now git out a mixing bowl. Sift your flour as you add it into the mixing bowl. Add to the flour, the baking powder, baking soda, salt, poppy seeds, and zest of the 2 lemons. Stir it around a bit and set it aside for a minute.
Git out another big mixing bowl and add the softened butter and the sugar and stir ‘til nicely blended.
Then, add the beaten eggs and mix ‘til blended. Add to that the vegetable oil, lemon juice and vanilla and stir together. Last, add the buttermilk and stir this mixture all together until fully incorporated into your batter.
Next, add the flour mixture you made into your butter mixture, a little at a time, until nicely blended.
Pour your batter into the loaf pan and bake on the middle rack at 350° for 55-60 minutes, depending on how hot your oven cooks.
The last couple of minutes before the cake is done, git out a little pot and place it on the stove burner. Add the sugar and the lemon juice to the pot, stir it around a bit and cook over a medium heat until the sugar is dissolved. When the pound cake is done, take it out of the oven and place it on a wire rack or a wooden cutting board. Take a wooden skewer or a fork and gently poke holes in the top of the pound cake. Then, pour the glaze you’ve made, over the top of the pound cake still in the loaf pan.
Let the cake cool for at least 15 minutes. Then, take a knife and run it along the edges of the pan to loosen the cake, and place it on a plate or on the wooden cutting board. If you want, you can make a little extra of the glaze and pour it on the sides of the cake, once it is removed from the loaf pan.
Now, pour yourself a nice cup of coffee and have a slice of this heavenly, little Lemon Poppy Seed Pound Cake you’ve just created! YUM!