Lemon poppy seed pound cake

Lemon poppy seed pound cake

Ingredients/Components

• unsalted butter softened - 1 c
• sugar - 2 c
• large eggs separated - 10 item
• lemon juice - 2 Tbsp
• lemon peel grated - 2 Tbsp
• vanilla extract - 1 tsp
• poppy seeds - 1/2 c
• cake flour sifted
• baking powder - 4 tsp
• salt - 3/4 tsp

How to make lemon poppy seed pound cake:

Preheat oven to 325°. Butter well two 9 by 5 by 3 inch loaf pans and dust with flour, shaking out the excess. In a bowl with an electric mixer, cream the butter, then add 1 1/2 c. sugar a little at a time, and beat until light and fluffy. Beat in one egg yolk at a time, then add remaining ingredients one at a time, mixing well. Fold in egg whites gently but thoroughly into the batter. Divide the batter between the loaf pans and bake for 1 to 1 1/4 hours, or until cake tester inserted in the center of each loaf comes out clean. Let cool in the pan for 5 minutes and invert onto rack to cool completely.

Recipe categories: Desserts, Cakes, Fruit.