Lemon Poppyseed Poundcake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 C unsalted, soften butter
1 C sugar
2 large eggs at room temperature
1 T lemon zest
1 tsp vanilla
1 1/2 C all purpose flour
1 T poppy seeds
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 C sour cream at room temp
Lemon syrup:
1/2 C sugar
1/4 C fresh squeezed lemon juice
Lemon glaze:
2 C powdered sugar
3 tsp fresh squeezed lemon juice
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Directions: |
Directions:Preheat oven to 375°. Grease and flour 8” loaf pan. Cream butter and sugar at medium high for 3 minutes until light and fluffy. At low speed add eggs one at a time, lemon zest, and vanilla. Whisk together all dry ingredients. Add dry to butter mixture until just combined. Add sour cream and mix until combined but do not over beat.
Add batter to loaf pan and bake for 55 minutes until golden brown or a toothpick comes out clean.
Cool 10 minutes in the pan then transfer to a baking rack.
While cake is cooling make lemon syrup: in small sauce pan combine sugar and lemon juice and cook while stirring. Simmer for about two minutes until thickened slightly and brush over poundcake.
Cool at room temperature at least an hour.
Make glaze: combine powdered sugar, and lemon juice in a small bowl, mixing until smooth. Pour over poundcake.
Serve and enjoy! |
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Number Of
Servings: |
Number Of
Servings:1 loaf |
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