French Lemon-Poppy Pound Cake

I like this new and easy method of baking pound cakes by Joanne Chang of Flour Bakery, Boston. First, the eggs and sugar are whipped together until the mixture is feather light. Then, just fold-in the rest of the ingredients and place it in your pre-heated oven. That's it! The result is a soft, buttery French Lemon-Poppy Pound Cake that's full of lemon flavor. This cake is a great tea-time treat. If there’s any leftover, just cover and store at room temperature for up to three days. However, I don’t foresee you will have any problems finishing this yummy cake. Try it!


Recipe adapted from Flour By Joanne Chang {pg 70 & 72}

French Lemon-Poppy Pound Cake

Ingredients

2 Cups Cake Flour

¾ tsp Baking Powder

½ tsp Sea Salt or Kosher Salt

½ Cup + 3 Tbsp (1 3/8 sticks/156 grams) Unsalted Butter, melted and cooled to slightly warm

¼ Cup (60 grams) Heavy Cream

3 Tbsp Lemon Zest

1 Tbsp Fresh Lemon Juice
3 Tbsp Poppy Seeds

4 Large Free-Range Eggs

1 ¼ cups Granulated Sugar



For the Lemon Glaze

½ Cup Powdered/Confectioners’ Sugar

1-2 Tbsp Fresh Lemon Juice

Method

Center a rack in the oven and preheat the oven to 350˚F/180˚C. Butter a 9 x 5 inch loaf pan, or line the bottom and sides with parchment paper.

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a large bowl, whisk together the butter, cream, lemon zest, lemon juice, and poppy seeds. The mixture should have the consistency of a thick liquid. If the butter hardens into little lumps, heat the mixture gently until the butter melts again. Set aside.

Using a stand mixer fitted with the whip attachment (or a handheld mixer) beat together the eggs and granulated sugar on medium speed for 4 to 5 minutes, or until light and fluffy and lemon colored. (If you use a handheld mixer, this same step will take 8 to 10 minutes.)

Using a rubber spatula, gently fold the flour mixture into the egg mixture just until combined. Fold about one-fourth of the egg-flour mixture into the butter-cream mixture to lighten it. Then fold in the remaining egg-flour mixture just until thoroughly combined. Pour the batter into the prepared pan.

Bake for 1 hour to 1 hour and 10 minutes, or until the top of the cake is golden brown and springs back when you press it in the middle. Let cool in the pan on a wire rack for at least 30 minutes.

To make the lemon glaze: While the cake is cooling, in a small bowl, whisk together the confectioners’ sugar and enough of the lemon juice to make an easily spreadable, smooth glaze.

When the cake has cooled for at least 30 minutes, pop it out of the pan and place it on the rack. Spread or spoon the glaze over the top of the still-warm cake, letting the glaze dribble down the sides.

The cake can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days.