SANDRA’S LEMON POPPY SEED GLAZED AND ICED POUND CAKE

 

If you're a lemon lover like I am, this recipe is for you!!

Yield: (1 Loaf)
Prep: 25 Mins.
Bake: 50 Mins.
 
INGREDIENTS:
 
Cake:
½ cup salted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 TB lemon zest
1 tsp vanilla paste (or extract)
½ cup sour cream
1-1/2 cups all-purpose flour
1 TB poppy seeds
½ tsp double-acting baking powder (or regular)
¼ tsp baking soda
 
Syrup:
¼  cup granulated sugar
2 TB lemon juice
 
Glaze:
1 cup confectioners’ sugar, sifted
3 TB lemon juice
 
METHOD:
 
Preheat oven to 375F. Use baking spray to spray an 8” loaf pan; set aside.
 
In a medium bowl, use a hand mixer to cream butter and sugar together at medium-high speed for 3 minutes, until light and fluffy. Incorporate the eggs one at a time on low speed, then add the lemon zest, vanilla paste and sour cream; mix to combine while scrapping sides of bowl as needed.
 
Place a sieve over the wet ingredients (use a wooden spoon beneath it to prevent it hitting the wet ingredients if needed), and add the flour, poppy seeds, baking powder and baking soda and shake to sift over wet ingredients. Mix on low just until incorporated (do not over mix or pound cake will become dry).
 
Add batter to prepared loaf pan and smooth out with spatula, then bake for 50 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on baking rack for 10 minutes, then remove from pan to baking rack to further cool.
 
Meanwhile, prepare the lemon syrup in a small heavy-bottom saucepan, combine the sugar and lemon juice and cook over medium heat, stirring constantly. Once it comes to a boil, reduce heat to low and continue to simmer while stirring for 2 minutes. Remove from heat. Brush syrup over pound cake on top and all sides, then let cake cool at room temperature for 1 hour.
 
While cake is absorbing syrup, prepare the glaze by combining the sifted confectioners’ sugar and lemon juice in a small bowl. Drizzle the glaze over the pound cake, then serve. ~ Enjoy!