Lemon Poppy Seed Pound Cake

Pound cake is like a "little black dress" that you can accessorize in a number of ways.  I've made literally hundreds of pound cakes in my lifetime and it's still my go to dessert that my hubby never gets tired of.

Meyer Lemons finally showed up in our grocery store and I couldn't wait to run home and make this luscious cake in a new cake pan I discovered at Sur La Table.  The Meyer lemon is from China and is thought to be a cross between a lemon and mandarin orange. It was introduce to the United States in 1908 by an agricultural explorer, Frank Nicholas Meyer.  The thinner skin is perfect for zest and I think it produces much more juice than the common variety we have in the stores.

This Four Bundt pan is larger than minis, but smaller than the 10 or 12 cup version--perfect size to freeze for us "empty-nesters" or to give as gifts.  With the addition of poppy seeds, this  pound cake would be great for breakfast, but also make a lovely dessert with some berries.

Lemon Poppy Seed Pound Cake
2 cups (4 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar
zest and juice of 2 lemons
2 tsp. vanilla extract
8 large eggs
3 cups Cake Flour

1 1/2 tsp. baking powder
1/2 tsp. sea salt
1/4 cup poppy seeds

Preheat oven to 350F-degrees.  Spray 12-cup Bundt pan (or small 4 Bundt pan + loaf pan) with a baking spray that has a flour addition.

In a stand mixer, using the paddle attachment, beat the butter completely.  Rub the zest into the sugar then, add to the butter gradually, beating until fluffy.  Add juice and vanilla extract and beat once more.

Add the eggs, one at a time, beating well after each addition and scraping the sides of the bowl as needed with a rubber spatula.  

Whisk the flour, baking powder, salt and poppy seeds together and add to the batter.  Beat on medium until completely combined.  Scraping down the sides as needed.

If you're using a 12-cup bundt pan place in the preheated oven for 15 minutes, then lower the temperature to 325F-degrees and continue baking 45 to 55 minutes, testing the center with a wooden skewer that should come out cleanly.

I measured the batter among the 4 Bundt pan and a glass loaf pan.

I started them in the 350F-degree oven for 15 minutes, then, lowered the temperature to 325F-degrees for 30 minutes for the 4 Bundt pan and left the loaf pan in another 15 minutes.
Total time: 4 Bundt pan - 45 minutes; Loaf pan - 60 minutes.

You can dust the tops with confectioner's sugar or as I like to do, make a glaze:

1 cup confectioners' sugar
juice and zest of 1 lemon
1 T Light Karo Syrup

Whisk all ingredients together in a 2-cup bowl and pour over the slightly cooled cakes.

A simple and easy cake that never ceases to delight my family. Enjoy!