Lemon Poppy Seed Pound Cake

Lemons are such a beautiful fruit. They can brighten a dish, make wonderful desserts, and are great for cleaning. It is such a versatile little fruit. Plus it makes really good lemonade. lol. I just don’t think there is a better fruit out there…. well, blueberries are a close second.

Anyway, this Lemon Poppy Seed Pound Cake is so easy to make and it is so delicious. It has a bright lemon flavor and is perfectly sweet. The poppy seeds give a slight bite to the cake and they just pair really well with the lemons.

So enough said… let’s get started. lol

INGREDIENTS: CAKE

3 Eggs – room temp
3 Tbsp. Milk – room temp
2 Tsp. Vanilla
1 3/4 Stick Butter – melted and cooled
3/4 Cup. Sugar
1 1/2 Cup. All-Purpose Flour
3 Tbsp. Poppy Seeds
Zest of 1 lemon
1 Tsp. Baking Powder
1/4 Tsp. Kosher Salt

INGREDIENTS: SIMPLE SYRUP

1/4 Cup. Lemon Juice
1/3 Cup. Sugar

DIRECTIONS:

1. Preheat the oven to 350* and grease a loaf pan and then line it with parchment paper. Be sure to grease the parchment paper as well.
2. In a bowl add the butter and sugar and mix with a handheld mixer for 2 to 3 minutes.
3. Add the eggs, one at a time, mixing well after each addition.
4. Add the milk and the vanilla and mix well.
5. In a separate bowl whisk together the flour, poppy seeds, lemon zest, baking powder, and salt.
6. Add the wet ingredients to the dry ingredients and gently fold them together making sure all of the flour is incorporated.
7. Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Remove and place on the top of the stove. Poke holes into the top of the cake using a wooden skewer. Let the cake cool while you make your simple syrup.
9. To a saucepan add the lemon juice and sugar. Stir and bring to a slight boil over medium-low heat. Cook for about 3 to 4 minutes. You want the syrup to be slightly runny and not too thick.
10. Once the simple syrup is done pour the syrup over the entire cake.
11. Let the cake cool in the pan for about 30 minutes and remove to a wire rack to cool completely. Remove the parchment and you can slice and serve.

• ADD-INS:
• Blueberries, strawberries, raspberries, mixed berries, and white chocolate chips. Be sure to add about 2 or 3 tbsp of flour to the berries or chocolate chips and mix really well. Add them to the batter at the end so you don’t overmix your batter. This will keep them suspended in the batter and not at the bottom of your pound cake.
• If you do not like or can’t eat poppy seeds, leave them out. It will still be delicious.
• For an extra bright summery treat, serve with vanilla ice cream.
• Serve with coffee for a delicious breakfast or afternoon dessert.
• This cake will stay at room temp for 3 days. After that, you will need to store it in an airtight container in the fridge. It will keep in the fridge for 1 to 2 weeks.