Lemon Poppy Seed Pound Cake
1 cup (2 sticks) butter, room temperature
2 cups sugar
4 eggs
1 tsp vanilla
1 tsp lemon extract
juice of 1 lemon
zest of 1 lemon, finely grated
3 cups sifted all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 cup buttermilk
4 Tbsp poppy seeds
Preheat the oven to 325°. Prepare 1 Bundt cake pan or 2 9x2 cake pans. Grease liberally with pan grease, or grease and flour. If using regular cake pans, line the bottoms with parchment paper rounds.
In a mixing bowl cream the butter and sugar thoughly. Add eggs one at a time, scrape the bowl and beat on medium speed 2 1/2 minutes. Add the lemon and vanilla and the zest.
Sift the dry ingredients and add to the creamed mixture, alternate with the buttermilk. Begin and end with the dry ingredients. Scrape the bowl and beat at medium speed, 3 1/2 minutes. Do not overbeat.
Pour into the pan(s), and bake until done, the center will be firm and lightly spring back. Remove and cool in the pans for 10 minutes, then turn onto cooling racks and cool completely.
Variation:
For a Pistachio Pound Cake, omit the lemon extract, juice and zest. Add 2 drops of pistachio oil and 1/2 cup very finely ground pistachios.
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A Note from Chefmom.....
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This is a pound cake recipe I have made for many, many years. I follow it to the letter, yes, using a timer for the beating times. I like to bake this recipe in the little pound cake loaf pans that Wilton sells. This recipe will fill 12 mini loaf pans, 1 bundt pan, 2 9x2 rounds, or 2 8x4 loaf pans. I use the pistachio variation for my Pistachio Lime Torte.
I love this cake, it has a fine grain and melts in your mouth. It really needs no icing, but if you do use it as a layer cake,use a light icing, like the Italian Buttercream, or a simply whipped cream.
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