Lemon Poppy Seed Pound Cake
Oven: 350
Bake: 1 hour
Ingredients:
Cake
Zest from 2 lemons
1 cup sugar
1\2 cups half n' half
3 tablespoons lemon juice
3 eggs
1 3\4 cups flour (I used Pamela's All Purpose Gluten Free Flour)
1 1\2 teaspoon baking powder
1\4 teaspoon baking soda
1\4 teaspoon salt
2\3 cup melted butter
1 tablespoon poppy seeds
Glaze
1\2 cup powdered sugar
3 teaspoons lemon juice
Directions:
1. Heat oven and grease an 8-inch loaf pan
2. Combine lemon zest and sugar. Rub together with your fingers. Whisk in half n' half, lemon juice and eggs.
3. In a separate bowl whisk flour, baking powder, baking soda, and salt. Whisk into wet ingredients.
4. Whisk in melted butter and poppy seeds. Pour batter into greased pan. Bake for an hour or until toothpick comes out clean.
5. Let the cake cool a few minutes and then flip out of pan. Set right side up. Whisk together powdered sugar and lemon juice. When cake is cool, but still warm to touch, use a pastry brush to evenly distribute glaze. Let cool until set and serve.
 |
| Finished product! |
And, as I always love to say... Enjoy!
