Lemon Poppy Seed Pound Cake with Vanilla Drizzle

Introduction

Lemon Poppy Seed Pound Cake is a delightful treat perfect for any occasion, from breakfast to dessert. This cake boasts a moist, tender crumb, bright citrus flavor from fresh lemon zest and juice, and a subtle crunch from poppy seeds. Topped with a luscious vanilla drizzle, it strikes the perfect balance of tangy and sweet. Ideal for tea parties, brunches, or simply as an afternoon snack, this cake will surely be a favorite in your baking repertoire. The combination of lemon and poppy seed is timeless, bringing refreshing and sophisticated flavors that are hard to resist.

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Ingredients:

For the Lemon Poppy Seed Pound Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon fresh lemon zest (about 2 large lemons)
• 1/3 cup fresh lemon juice
• 1 cup sour cream, room temperature
• 1/4 cup whole milk, room temperature
• 2 tablespoons poppy seeds
• 1 teaspoon pure vanilla extract

For the Vanilla Drizzle:

• 1 1/2 cups powdered sugar
• 2-3 tablespoons whole milk (or heavy cream for a richer drizzle)
• 1/2 teaspoon pure vanilla extract
• Pinch of salt

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Preparation:

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan and line it with parchment paper, allowing the excess to hang over the sides for easy removal.

Step 2: Prepare the Dry Ingredients

• In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
• Whisk to ensure everything is evenly combined. Set aside.

Step 3: Cream the Butter and Sugar

• In a large mixing bowl, use an electric mixer to beat the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. This step is crucial for achieving a moist and airy texture.
• Scrape down the sides of the bowl as needed to ensure everything is well mixed.

Step 4: Add Eggs and Flavorings

• Add the eggs one at a time, beating well after each addition.
• Mix in the lemon zest, lemon juice, and vanilla extract. The mixture may look slightly curdled; this is normal.

Step 5: Incorporate the Dry Ingredients

• Gradually add the flour mixture to the wet ingredients, alternating with the sour cream.
• Begin and end with the flour mixture, mixing on low speed just until combined. Do not overmix, as this could lead to a dense cake.
• Add the milk and gently fold in the poppy seeds using a spatula.

Step 6: Transfer to the Loaf Pan

• Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
• Tap the pan gently on the counter to remove any air bubbles.

Step 7: Bake the Cake

• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• If the top is browning too quickly, tent it with aluminum foil after 40 minutes of baking.
• Once done, let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

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Prepare the Vanilla Drizzle

Step 8: Make the Drizzle

• In a small bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more as needed), vanilla extract, and a pinch of salt until smooth.
• The drizzle should be thick but pourable. Adjust the consistency by adding more milk or powdered sugar as needed.

Step 9: Drizzle Over the Cake

• Once the cake has completely cooled, use a spoon or a small whisk to drizzle the vanilla glaze over the top.
• Let the glaze set for about 10-15 minutes before slicing.

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Cooking Note:

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. The cake also freezes well for up to 3 months; wrap it tightly in plastic wrap and aluminum foil before freezing.
• Poppy Seeds: For enhanced flavor, you can soak the poppy seeds in milk for 30 minutes before adding them to the batter. This helps release their subtle nutty flavor.

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Serving Suggestions:

• Serve slices of this Lemon Poppy Seed Pound Cake with a dollop of whipped cream and fresh berries for an elegant dessert.
• Pair it with a hot cup of tea or a refreshing iced coffee for a delightful afternoon treat.
• For a brunch spread, serve it alongside savory options like quiche or a smoked salmon platter.

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Tips:

1. Room Temperature Ingredients: Make sure all your ingredients are at room temperature. This helps them blend together more evenly, resulting in a smoother batter.
2. Zesting Lemons: Only zest the bright yellow part of the lemon peel, avoiding the bitter white pith underneath. A microplane grater works best for zesting.
3. Prevent Overmixing: Stir just until the flour is incorporated to avoid a dense, tough cake.
4. Cake Release: Lining the loaf pan with parchment paper makes removing the cake a breeze and prevents sticking.

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Prep Time:

• 15 minutes

Cooking Time:

• 60-70 minutes

Total Time:

• 75-85 minutes

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Nutritional Information (per serving, based on 12 servings):

• Calories: 360
• Protein: 5g
• Sodium: 180mg

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Conclusion

This Lemon Poppy Seed Pound Cake with Vanilla Drizzle is a perfect harmony of citrusy brightness and sweet indulgence. With its rich, buttery crumb and irresistible vanilla glaze, it’s sure to be a crowd-pleaser. This simple yet elegant cake recipe is versatile, making it suitable for casual get-togethers or more formal occasions. Enjoy the burst of flavor and delightful crunch with every bite!

 

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