Glazed Lemon Poppy Seed Pound Cake

Name: Glazed Lemon Poppy Seed Pound Cake
Yield: Makes one 6-cup (1.5 L) Bundt cake or one 9- × 5-inch (1.5 L) loaf
Ingredients: 1 Tbsp (15 mL) finely grated lemon zest; 4 eggs, at room temperature; 1 cup (250 mL) unsalted butter, at room temperature; 1 cup (250 mL) sugar; ¼ tsp (1 mL) salt; 1 tsp (5 mL) baking powder; 2 cups (500 mL) all-purpose flour; 2 tsp (10 mL) vanilla extract; ¾ cup (185 mL) icing sugar, sifted; 2 Tbsp (30 mL) lemon juice; 1½ Tbsp (22.5 mL) poppy seeds

Preparation info

Makes
one 6 cup

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

A pound cake staple, this recipe freezes well, as do the other pound cakes in this chapter.

Ingredients

Cake

1 cup (250 mL) unsalted butter, at room temperature
1 cup (250

Cake
Vegetarian

Method

Preheat the oven to 275°F (140°C) and grease and flour a 6-cup (1.5 L) Bundt pan or a loaf pan.
Using electric beaters or a tabletop mixer, beat the butter, sugar, and zest until fluffy. Add the eggs one at a time, beating well after each addition. Bea