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Pound: Lemon Poppy Seed Pound Cake

Source of Recipe

Joy of Cooking


Recipe Introduction

"A tender, buttery pound cake with the texture of velvet."

Have all ingredients at room temperature, 68° to 70°F. Preheat the oven to 350°F. Grease and flour one 6-cup fluted tube or Bundt pan or one 8 1/2 x 4 1/2-inch (6-cup) loaf pan or line the bottom of the loaf pan with wax or parchment paper.

Whisk together in a medium bowl:


3 large eggs
3 tablespoons milk

1 1/2 teaspoons vanilla

Whisk together thoroughly in a large bowl:


1 1/2 cups sifted cake flour
3/4 cup sugar

3 tablespoons poppy seeds

1 tablespoon grated lemon zest

3/4 teaspoon baking powder

1/4 teaspoon salt

Add half of the egg mixture to the flour mixture along with:


13 tablespoons (1 stick plus 5 tablespoons) unsalted butter
Beat on low speed until the dry ingredients are moistened. Increase the speed to high and beat for exactly 1 minute. Scrape the sides of the bowl. Gradually add the remaining egg mixture in 2 parts, beating for 20 seconds after each addition. Scrape the sides of the bowl. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 35 to 45 minutes in a fluted tube or Bundt pan, 55 to 65 minutes in a loaf pan.

Shortly before the cake is done, combine in a small saucepan and cook, stirring, over medium heat until the sugar is dissolved:


1/4 cup strained fresh lemon juice
6 tablespoons sugar

As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wooden skewer, and brush it with half of the syrup. Let cool in the pan for 10 minutes. Slide a slim knife around the cake to detach it from the pan, or tap the sides of the fluted tube or Bundt pan against the counter to loosen the cake. Invert onto a greased rack and peel off the paper liner, if using. Poke the bottom of the cake with the skewer and brush with some of the syrup. Invert onto another greased rack and brush the remaining syrup over the sides of the cake. Let cool, right side up or inverted, on the rack. Wrap airtight and store for at least 24 hours before serving.

SERVES 8