Lemon Poppy Seed Pound Cake

Back in the café we use to make a whole host of pound cakes you name it, we baked it and this is just one of many! They are super simple and super versatile so they are great for the beginner as well as the more experienced baker. Pound cakes also store well and freeze well!

A couple things I do with this lemon poppy seed pound cake that set's it aside from most others include: using crème fraîche, unbleached whole wheat pastry flour, toasting the poppy seeds, and I use Myers lemons whenever possible. That said none of these modifications are deal breakers and other substitutions can easily be made

Shopping List

Baker’s sugar

Whole wheat pastry flour

Sweet unsalted butter

Eggs

Vanilla

Lemons

Poppy seeds

Sour cream or crème fraîche

Milk or butter milk

Baking powder

Baking soda

Sea salt

My Mad Method

Ready to serve!!!

Cream together 250g butter and 400g sugar, or sugar substitute

 Add 4 eggs, 1 at a time when you add the last one also add 2 tsp vanilla extract or vanilla puree 

Add 200g sour cream or crème fraîche, along with 2 dl whole milk or butter milk

Add 500g flour sifted together with ½ ts baking powder, ½ ts baking soda, and ½ ts sea salt, along with 2 TBS poppy seeds, 2 – 3 TBS lemon juice, 1-2 TBS lemon peal, mix together well but do not over work

Pore batter into a well greased cake pan (2 or 3 cm to the rim) you can also coat with a little flour, bread crumbs, gram cracker crumbs, nuts or poppy seeds, bake in a 175c preheated oven for 60 to 90 minutes or until nicely browned and a toothpick comes out clean if inserted in center, when done cool on a wire wrack