Lemon Poppy Seed Pound Cake
Instructions:
This tangy-sweet cake keeps well. Store poppy seeds in the refrigerator; they turn rancid quickly if stored at room temperature. 2 cups all-purpose flour 2 tablespoons poppy seeds 1â„2 teaspoon baking powder 1â„4 teaspoon baking soda 1â„4 teaspoon salt 2 large lemons 3â„4 cup butter or margarine (11â„2 sticks), softened 11â„2 plus 1â„3 cups sugar 4 large eggs 1 teaspoon vanilla extract 1â„2 cup sour cream
Makes 16 servings. Prep: 25 minutes plus cooling Bake: 1 hour 20 minutes
- Preheat oven to 325°F. Grease and flour 9" by 5" metal loaf pan.
- In medium bowl, with wire whisk, stir flour, poppy seeds, baking powder, baking soda, and salt until combined. From lemons, grate 1 tablespoon peel and squeeze 3 tablespoons juice.
- In large bowl, with mixer at low speed, beat butter and 11â„2 cups sugar until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition, frequently scraping bowl with rubber spatula. Beat in lemon peel and vanilla. Reduce speed to low. Add flour mixture alternately with sour cream, beginning and ending with flour mixture; beat just until smooth.
- Spoon batter into prepared pan; spread evenly. Bake until toothpick inserted in center comes out clean, about 1 hour 20 minutes. Cool in pan on wire rack 10 minutes. Run thin knife around cake to loosen from sides of pan. Remove from pan; place on rack set over waxed paper.
- In small bowl, combine lemon juice and remaining 1â„3 cup sugar. With pastry brush, brush mixture over top and sides of warm cake. Cool completely.