Lemon Poppy Seed Pound Cake
This Lemon and Poppy seed pound cake is a flavorful cake, moist and lemony, great for breakfast time or for coffee/tea break.
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1/4 tsp (2g) salt
- 1 ½ tsp (6g) baking powder
- 1/4 tsp (1.5g) baking soda
- 3 tbsp (30g) poppy seeds
- lemon zest of 2 lemons
- 1/3 cup (75g) butter , softened
- 3/4 cup (150g) sugar
- 3 eggs
- 1 tsp (5g) vanilla extract
- 1/3 cup (70g) oil
- 1/2 cup (120g) buttermilk
Lemon Glaze
- 4 tbsp (60ml) lemon juice
- 1/4 cup (50g) sugar
Instructions
Prepare the lemon pound cake.
- Preheat oven to 350F (180C). Grease and dust with flour one 9x5in (23x13cm) loaf pan.
- In a medium bowl whisk flour with salt, baking powder, baking soda, poppy seeds and lemon zest. Set aside until ready to use.
- In a large bowl mix butter with sugar until combined. Incorporate eggs one at a time . Mix in vanilla extract and oil.
- Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the mixture into the prepared pan.
- Bake at 350F (180C) for about 1 hour until a toothpick inserted into the center of the cake comes out clean.
Prepare the lemon glaze.
- In a small saucepan add sugar and lemon juice. Heat over low-medium heat until sugar dissolves.
- Use a skewer to poke the pound cake over the top and brush the lemon glaze over the warm pound cake.
- Let it cool completely before serving.
Video
Nutrition
Serving: 1 serving out of 12Calories: 260kcalCarbohydrates: 32.2gProtein: 4.1gFat: 13.3gSaturated Fat: 4.6gCholesterol: 55mgSugar: 17.8g