Jul 1, 2010

Summer Lemon Poppy Seed Pound Cake

Where the fudge have I been?  I've been here, and I will return on a regularly scheduled basis VERY soon and I have a very good excuse...so please stay tuned!

Lately my sweet tooth has been quite selective.  Normally, anything involving sugar is aces with me, but these days the thought of anything chocolate, or ice cream, or Pop Tarts, or Starburst....can't deal.

Lemon remains a favorite flavor, so making this pound cake was a pleasure.  The recipe is from my days at The New School Of Cooking, and was one of the most amazing things I tasted while I was a student.

Summer Lemon Poppy Seed Pound Cake

1 1/4 cups   all-purpose flour
1 tsp            baking powder
1 tsp            finely grated lemon zest
1/4 tsp         salt
8 ounces      unsalted butter, softened
3/4 cup        granulated sugar
2 large         eggs
2 Tbsp         poppy seeds
1 1/2 cups    confectioners sugar
3 Tbsp         fresh lemon juice

Preheat oven to 375 degrees.

Butter a 9-inch round cake pan (or loaf pan).

Whisk together flour, baking powder, lemon zest, and salt in a bowl.

Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes.  Beat in eggs until combined.  Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.

Transfer batter to cake pan, smoothing top, and bake until a toothpick inserted in the center of the cake comes out clean and the top is golden brown, about 30 minutes.  Cool cake in pan on a rack for 5 minutes, then invert onto rack.

Whisk together confectioners sugar and lemon juice in a a bowl until smooth.  Pour glaze over warm cake, spreading it with a spatula to drizzle over edge.  Let stand until glaze is set, about 15 minutes.

Serve warm or at room temperature.  Enjoy!

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