Lemon-Poppy Poundcake
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups sifted cake flour
- â…“cup poppy seeds
- 1½teaspoons baking powder
- ¾teaspoon salt
- 1cup unsalted butter, at room temperature
- 1â…”cups sugar
- 6large eggs
- ½cup buttermilk
- 3tablespoons lemon zest
- 2teaspoons lemon extract
- Lemon-zest glaze (see recipe)
Nutritional analysis per serving (12 servings)
429 calories; 20 grams fat; 11 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 2 grams dietary fiber; 29 grams sugars; 7 grams protein; 250 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Grease and flour a large tube pan with a removable bottom. In a medium bowl, whisk together the flour, poppy seeds, baking powder and salt. Set aside.
- Step 2
In another bowl, cream the butter and sugar, beating until the mixture is fluffy and light-colored. Beat in the eggs, one at a time, beating well after each addition. Beat in the buttermilk, lemon zest and lemon extract. In 3 additions, beat in the flour mixture, stopping occasionally to scrape down the sides of the bowl.
- Step 3
Spoon the batter evenly into the prepared pan and bake until the cake is lightly browned and a cake tester or wooden toothpick inserted into the center of the cake is removed clean, about 50 to 55 minutes. Cool the cake in the pan for 5 minutes. Run a thin-bladed knife around the edges and bottom of the pan to loosen the cake. Invert, tapping the pan to release the cake. Place the cake on a wire rack to cool completely. Drizzle the top with the lemon-zest glaze, place on a cake plate and serve.
Private Notes
Comments
Nice texture and taste, but a little too sweet. One and a quarter cup sugar is enough for me. Also I used two teaspoons fresh lemon juice and only one teaspoon lemon extract. I like it very lemony, skipped the glaze, too.