Rachel mentioned last night in our Facetime chat how she enjoys a Lemon Curd Cake she orders from a local restaurant. That reminded me how much I enjoy lemon desserts. Today I was looking through my Cooks Illustrated Cooking for 2 magazine. I came across this recipe and thought I would give it a try. It was super simple and DELISH!
Lemon Poppy Seed Pound Cake
1/2 cup (2 ounces) cake flour (You can use all purpose flour. It will make a denser cake.)
1/4 teaspoon baking powder
1/8 teaspoon salt
4 teaspoons poppy seeds
1/3 cup (2 1/3 ounces) sugar
4 Tablespoons butter, melted and cooled
1 large egg, room temperature
1 1/2 teaspoons grated lemon zest plus 1/2 teaspoon juice
1/4 teaspoon vanilla extract (I used lemon extract. I love lemon!)
2 Tablespoons sugar
1 Tablespoon lemon juice
- For the Cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 5 1/2 by 3 inch loaf pan. (You can use a 2 1/2 cup pan of similar shape for this recipe.)
- Whisk flour, baking powder, and salt together in bowl. In small bowl, combine 1 Tablespoon flour mixture and poppy seeds.
- In medium bowl, whisk sugar, melted butter, egg, lemon zest and juice, and vanilla together until smooth. Whisk in remaining flour mixture in 2 additions until few streaks of flour remain. Gently whisk in poppy seed mixture until most of lumps are gone (do not over mix). Give batter final stir with rubber spatula.
- Transfer batter to prepared pan and smooth with spatula. Wipe any drops of batter off sides of pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out with few moist crumbs attached, 30-40 minutes, rotating pan halfway through baking. Let cake cool in pan on wire rack for 10 minutes, then remove cake from pan. Poke top and sides of cake with toothpick.
- For the Lemon Glaze: Combine sugar and lemon juice in bowl and microwave until sugar dissolves and mixture thickens slightly, about 1 minute, stirring halfway through microwaving. Brush top and sides of cake with warm glaze and let cool completely on rack, about 1 hour, before serving.