← All recipes

Lemon Pound 03

Lemon Pound 03 is built on Milk, Vanilla Extract, Cake Flour, Sugar, and Baking Powder. Keep it handy for the next time you cook it.

Ingredients

• 3 tbsp
• 1 1/2 tsp
• 1 1/2 cup
• 3/4 cup
• 3/4 tsp
• 1/4 tsp
• 13 tbsp
• 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   Preheat the oven to 350 degrees F. Grease a 4-cup (8x4-inch) or six-cup loaf pan, line the bottom with parchment or waxed paper, and grease and flour the paper.

2. 2

   Or grease and flour a fluted tube pan.

3. 3

   Lightly combine the milk, eggs, and vanilla in a medium-size bowl.

4. 4

   In a large mixing bowl, combine the cake flour, sugar, baking powder, and salt.

5. 5

   Add the lemon zest and poppy seeds.

6. 6

   Mix on low speed for 30 seconds to blend.

7. 7

   Then add the butter and half the egg mixture.

8. 8

   Mix on low speed until the dry ingredients are moistened.

9. 9

   Increase the speed to medium (high if you are using a hand mixer), and beat for 1 minute.

10. 10

    Scrape down the sides of the bowl.

11. 11

    Gradually add the remaining egg mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of the bowl as necessary.

12. 12

    Spoon the batter into the prepared pan, and smooth the surface with a spatula. (The batter will be almost 1/2 inch from the top of a 4-cup loaf pan.

13. 13

    Bake, covering the pan loosely with buttered aluminum foil after 30 minutes to prevent over browning, until a toothpick inserted into the center comes out clean, 55 to 65 minutes (35 to 45 minutes in a fluted pan).

14. 14

    In a small pan over medium heat, stir the sugar and lemon juice together until the sugar has dissolved.

15. 15

    As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a wire tester or wooden skewer, and brush it with half the syrup.

16. 16

    Cool the cake in the pan for 10 minutes.

17. 17

    Poke the bottom of the cake with the wire tester, brush it with some syrup, and re-invert it onto a greased wire rack.

18. 18

    Brush the sides with the remaining syrup and allow the cake to cool completely.

19. 19

    Store the cake for 24 hours, tightly wrapped in plastic wrap (to give the syrup a chance to distribute evenly).

20. 20

    Serve at room temperature.