This Lemon and Poppy Seed Pound Cake is a flavorful, moist and lemon cake that is perfect for breakfast or when enjoying coffee/tea.
Source: Home Cooking Adventure
Ingredient
Makes about 12 servings
1 3/4 cup (220g) all-purpose flour
1/4 teaspoon (2g) salt
1 1/2 teaspoons (6g) baking powder
1/4 teaspoon (1.5g) baking soda
3 tablespoons (30g) poppy seeds
lemon peel of 2 lemons
1/3 cup (75g) butter, softened
3/4 cup (150g) sugar
3 eggs
1 teaspoon (5g) vanilla extract
1/3 cup (70g) oil
1/2 cup (120g) buttermilk
Lemon glaze
4 tablespoons (60ml) lemon juice
1/4 cup (50g) sugar
1. Preheat oven to 350F (180C). Grease with a 9x5in (23x13cm) flour pan.
2. Whisk flour with salt, baking powder, baking soda, poppy seeds and lemon zest in a medium bowl. Set aside until ready to use.
3. In a large bowl, mix butter with sugar until combined. Combine eggs one by one. Mix vanilla extract and oil.
4. Gradually add flour mixture alternating with buttermilk, starting and ending with flour mixture. Pour the mixture into the prepared pan.
5. Bake at 350F (180C) for about 1 hour until toothpick inserted in center comes out clean.
6. Prepare the lemon glaze. In a small saucepan, add sugar and lemon juice. Cook over medium low heat until the sugar has dissolved.
7. Use a skewer to poke the rice paper on top and brush the lemon glaze over the warm cake.
8. Let cool completely before serving.
