This is going to be a short post. Baked this Lemon Poppy Seed Pound Cake a few months ago but never got the time to post it until now. For a pound cake, it is rather light and the lemon makes a difference to a pound cake as a whole. You know why I like this cake? Because it has my fav ingredient..it's the last item in the ingredient list below..that's why..kekkekee..:)
Here's the recipe from The Good Housekeeping Cookbook:
2 cups all purpose flour
2 tbsp poppy seeds
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large lemons
3/4 cup butter, softened
1 1/2 plus 1/3 cups sugar
4 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1. Preheat oven to 160dC. Grease and flour 9 in baking pan.
2. In medium bowl, combine flour, poppy seeds, baking powder, soda and salt. From lemons, grate 1 tbsp peel and squeeze 3 tbsp juice.
3. In large bowl, with mixer at low speed, beat butter and 1 1/2 cups sugar until blended. Increase speed to high, beat until light and fluffy about 5 mins. 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 until smooth.
4. Spoon batter into pan and bake for 1 hour 20 mins or until done, cool in pan on wire rack for 10 mins, then remove from pan; place on rack set over waxed paper.
5. In small bowl, combine lemon juice and remaining 1/3 cup sugar. With pastry brush, brush mixture over top and sides of warm cake. Cool completely.
Store any leftover cake in the refrigerator as they turn rancid quickly at room temperature.
I'm proud to show off my little lemon tree that I bought from the nursery and the other is my lime tree that is full of fruits and flowers. Yay..can't wait to use them in more lemon/lime flavored desserts..:)
Many little limes