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Pound Cake: Sour Cream Poppy Seed Poundcake

Source of Recipe

The Bake Sale Cookbook


List of Ingredients

1 cup whole milk
3/4 cup poppy seeds
1/2 cup sour cream or whole milk plain yogurt
1 tablespoon vanilla extract
2 tablespoons fresh lemon juice
1 cup unsalted butter, room temperature
1 1/3 cups sugar
3 eggs, room temperature
2 cups flour
1 tablespoon baking powder
1/2 teaspoon kosher salt


Recipe

Best made 2-3 days ahead of time; can be iced with cream cheese frosting for serving. Preheat the oven to 350ºF. LIghtly grease a bundt pan. Place the milk an poppy seeds in a small saucepan and bring to a low boil over medium-high heat. Set aside to cool for 15 minutes. Add the sour cream, vanilla and lemon juice, and mix well. Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until light, fluffy and a pale lemon color, about 3 to 5 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl before each addition.

Add 1 cup of the flour and beat well. Scrape down the sides of the bowl and add half of the reserved poppy seed mixture, continuing to beat. Scrape down the sides of the bowl, add the baking powder, salt and the remaining 1 cup of flour, and beat well. Scrape down the sides of the bowl and add the remaining poppy seed mixture, mixing well. Scrape down the sides of the bowl and pour into prepared pan. Transfer to the oven and bake until the top is just golden and a knife inserted comes out clean, about 45-50 minutes.