Lemon Poppy Seed Pound Cake

Photo: Valerie

Ingredients

Cake Ingredients:

13 tablespoons of butter ( softened )

3 tablespoons of poppy seeds

3 eggs

3 tablespoons of milk

1 teaspoon of almond extract

1 1/2 cups of sifted cake flour

3/4 cup of granulated sugar

3/4 teaspoon of baking Powder

1/4 teaspoon of salt

2 tablespoons of fresh lemon zest

1 tablespoon of lemon juice ( optional )

Lemon Syrup Ingredients:

1/2 cup to 1 cup of fresh lemon juice ( depending on how tart you like the glaze to be )

cup to ½ cup of granulated sugar

Preparation

Preheat the oven to 350F.

Grease and flour a 6 cup tube pan or one 8-inch by 4-inch by 2 1/2-inch loaf pan (4 cups).

If using a loaf pan, grease it, line the bottom with parchment or wax paper, and then grease again and flour.

In a medium bowl lightly combine the milk, eggs, and almond extract and lemon juice if using.

Set aside.

In a large bowl combine the dry ingredients, including the lemon zest and poppy seeds, and whisk until blended.

Add the butter and half the egg mixture.

Mix on low speed until the dry ingredients are moistened.

Increase to medium speed (high speed if using a hand mixer) and beat for about 1 minute to aerate and develop the cake's structure.

Scrape down the sides.

Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.

Scrape down the sides again.

Scrape the batter into the prepared pan and smooth the surface with a spatula.

The batter will be almost 1/2 inch from the top of a 4-cup loaf pan. (If your pan is slightly smaller, use any excess batter for cupcakes.)

Bakes 55 to 65 minutes (35 to 45 minutes in a tube pan) or until a wooden toothpick inserted in the center comes out clean.

Cover loosely with buttered foil after 30 minutes to prevent over browning. The cake should start to shrink from the sides of the pan only after removal from the oven.

Shortly before the cake is done, prepare the Lemon Syrup:

In a small pan over medium heat, stir the sugar and lemon juice until dissolved.

As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, and brush it with 1/2 the syrup.

Cool in the pan for 10 minutes.

Loosen the sides with a spatula and invert it onto a greased wire rack.

Poke the bottom of the cake with the wire tester, brush it with some syrup, and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight.

Store 24 hours before eating to give the syrup a chance to distribute evenly.