Lemon Poppy Seed Pound Cake

Lemon Poppy Seed Pound Cake

This is a great way to start off the spring season. The refreshing taste of lemon, and poppy’s with just the right amount of sweetness. This will be a dessert the whole family will enjoy. Hope you enjoy this recipe, and thank you for stopping by. Hope your day is an amazing one, love you all so much.
Ingredients:
1Tbl of lemon zest, one lemon’s worth
1/2c, 120ml whole milk warmed to the touch
1-3/4c, 250g of all-purpose flour
1/4tsp, 1g kosher salt
1-1/2tsp, 6g of baking powder
1-2/3c, 340g of granulated sugar
1Tbl, 12g of poppy seeds
1/3c 80ml of fresh or bottled lemon juice, I used fresh this time
1/2c, 120g of sour cream room temperature
3/4c, 170g unsalted butter almost melted (as to not be too hot)
3 large eggs room temperature 150g
Glaze:
1c 130g of powdered/confectioner sugar
lemon juice from 1-1/2 lemons, 4-6Tbl, 60-90ml
Directions:
1) Preheat oven to 350F, 180C. Butter, flour, and place parchment paper in the bottom of loaf pan.
2) Put lemon zest into warmed milk and set aside to infuse the lemon flavor into the milk.
3) In a large bowl whisk together flour, salt, baking powder, sugar, and poppy seeds.
4) In a medium size bowl combine milk with the lemon zest, lemon juice, sour cream, butter, and eggs with a wooden spoon or a spatula.
5) Pour wet ingredients into the dry, and mix till combined. Then pour into prepared loaf pan.
6) Bake on center rack for 60-70 minutes, or until toothpick inserted in the center comes out clean of batter. Remove from oven and let cool on rack for 10 minutes. Remove from pan and let cool to room temperature on wire rack
Icing:
7) In a small bowl combine powdered sugar and lemon juice using a little juice at a time with a fork or wire whisk. Add juice till you have a desired consistency.
8) Pour icing on top of cake, then serve and enjoy with family and friends