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B'nai Emet -> Departments -> Women's League -> Recipes -> GeneralLemon Poppy Seed Pound Cake3 T. milk Cake can be baked in an 8” by 4” loaf pan, or any 6 c. loaf or fluted tube pan, greased and floured. If using a loaf pan, grease it, line it with parchment or wax paper, then grease again and flour. Combine milk, eggs, and vanilla. In large mixing bowl, combine flour, sugar, baking powder, salt, lemon zest and poppy seeds. Mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until dry ingredients are moistened. Increase speed, and beat for one minute. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, beating after each addition to incorporate the ingredients. Scrape batter into prepared pan and smooth the surface with a spatula. Bake 55-65 minutes (35-45 minutes in fluted tube pan) or until a wooden toothpick comes out clean. Cover loosely with buttered foil after 30 minutes to prevent over-browning. Shortly before the cake is done, prepare the Lemon Syrup. In a small pan over medium heat, stir the sugar and lemon juice until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with fork or wire tester and brush it with ½ the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert onto a greased wire rack. Poke the bottom of the cake, brush it with some syrup and reinvert onto the rack. Brush the sides with the remaining syrup and allow it to cool before wrapping airtight. Store 24 hours before eating to give the syrup a chance to distribute evenly. Slice with a sharp knife into thin slices. Store airtight, 5 days at room temperature, 1 week refrigerated, 3 months frozen. |
