LEMON–POPPY SEED POUND CAKE
One 9 × 5-inch loaf; about 8 servings
This beautiful pound cake is from cake maven Rose Levy Beranbaum.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Grease and flour a 9 × 5-inch loaf pan.
Whisk together thoroughly in a large bowl, or in a stand mixer with the paddle attachment:
- 1 ½ cups sifted (150g) cake flour
- ¾ cup (150g) sugar
- 3 tablespoons poppy seeds
- Finely grated zest of 2 lemons
- ¾ teaspoon baking powder
- ¼ teaspoon salt
Whisk together thoroughly in a medium bowl:
- 3 large eggs
- 3 tablespoons (45g) milk
- 1 ½ teaspoons vanilla
Add half of the egg mixture to the flour mixture along with:
- 1 stick plus 5 tablespoons (6 ½ oz or 185g) unsalted butter, softened
Beat on low speed until the dry ingredients are moistened. Increase the speed to high and beat for exactly 1 minute. Scrape the sides of the bowl. Gradually add the remaining egg mixture in 2 parts, beating for 20 seconds after each addition. Scrape the sides of the bowl. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 55 to 65 minutes.
Shortly before the cake is done, combine in a small saucepan and stir over low heat until the sugar is dissolved:
- ⅓ cup (65g) sugar
- ¼ cup (60g) lemon juice
As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wooden skewer, and brush it with half of the syrup. Let cool in the pan on the rack for 10 minutes.
Slide a slim knife around the cake to detach it from the pan. Invert onto the rack. Poke the bottom of the cake with the skewer and brush with some of the syrup. Turn on one side and brush with half of the remaining syrup, then turn on the other side and brush with the remaining syrup. Let cool completely, then wrap airtight and store for at least 24 hours before serving.