Thursday, July 15, 2010

Poppy Seed Pound Cake

Here is that recipe I mentioned quite awhile ago.  I love lemon recipes in the summer. I love the freshness and sunshine that it reminds me of.  This bread was very yummy, especially with a lemon glaze.  

1 1/2 c. flour
1/4 t. baking soda
1/4 t. salt
12 T. butter, softened
1 c. sugar
1 1/2 t. vanilla
1 t. finely grated lemon zest
2 T. fresh lemon juice
1 T. poppy seeds
2 eggs
1/2 c. sour cream

1.  Preheat oven to 325 degrees.  Lightly grease and flour a loaf pan (I used a bundt pan and it worked great too).

2.  In a medium bowl whisk together flour, baking soda and salt.  Set aside.  In large bowl, using an electric mixer, beat butter, sugar, vanilla, lemon zest, lemon juice and poppy seeds together until light and fluffy.  Add eggs, one at a time, beating well after each one. Sprinkle flour mixture over butter mixture and stir until just incorporated.  Stir in the sour cream until incorporated.

3.  Pour the batter into prepared pan and smooth out the top.  Bake until toothpick inserted in center comes out clean, abt. 70 minutes for a loaf pan and 50-60 minutes for bundt pan.  Remove and transfer to wire rack and let cool 15 minutes.  Invert pan on wire rack and remove pan.  Let cool completely. 

Blogging tips