Lemon-Poppy Seed Pound Cake
By America's Test KitchenPublished on August 22, 2007
Time
1¾ hours, plus 1 hour cooling
Yield
One 9 by 5-inch Cake, Serving 8
Ingredients
16 tablespoons unsalted butter (2 sticks), plus 1 tablespoon, softened, for greasing pan1 ½ cups cake flour (6 ounces/170 grams), plus 1 tablespoon for dusting pan⅓ cup poppy seeds 1 teaspoon baking powder ½ teaspoon table salt 1 ¼ cups granulated sugar (8 ¾ ounces/248 grams)2 tablespoons grated lemon zest plus 2 teaspoons juice from 2 medium lemons4 large eggs 1 ½ teaspoons vanilla extract
For Lemon Glaze (optional)
½ cup granulated sugar ¼ cup lemon juice, from 1 or 2 medium lemonsBefore You Begin
You can use a blender instead of a food processor to mix the batter. To add the butter, remove the center cap of the lid so it can be drizzled into the whirling blender with minimal splattering. This batter looks almost like a thick pancake batter and is very fluid.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside.
- Toss 1 tablespoon flour mixture and poppy seeds in small bowl, set aside. In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. (Alternatively, melt butter in small saucepan over medium heat.) Whisk melted butter thoroughly to reincorporate any separated milk solids.
- In food processor, process sugar and zest until combined, about five 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined. Fold poppy seed mixture into batter after flour is incorporated.
- Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack.
- While cake is cooling in pan, make lemon glaze (if using). Bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes.
- Brush on Lemon Glaze, according to illustrations below. Cool to room temperature, at least 1 hour. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)
Time
1¾ hours, plus 1 hour coolingYield
One 9 by 5-inch Cake, Serving 8Ingredients
16 tablespoons unsalted butter (2 sticks), plus 1 tablespoon, softened, for greasing pan
1 ½ cups cake flour (6 ounces/170 grams), plus 1 tablespoon for dusting pan
⅓ cup poppy seeds
1 teaspoon baking powder
½ teaspoon table salt
1 ¼ cups granulated sugar (8 ¾ ounces/248 grams)
2 tablespoons grated lemon zest plus 2 teaspoons juice from 2 medium lemons
4 large eggs
1 ½ teaspoons vanilla extract
For Lemon Glaze (optional)
½ cup granulated sugar
¼ cup lemon juice, from 1 or 2 medium lemons
Test Kitchen Techniques
Ingredients
16 tablespoons unsalted butter (2 sticks), plus 1 tablespoon, softened, for greasing pan
1 ½ cups cake flour (6 ounces/170 grams), plus 1 tablespoon for dusting pan
⅓ cup poppy seeds
1 teaspoon baking powder
½ teaspoon table salt
1 ¼ cups granulated sugar (8 ¾ ounces/248 grams)
2 tablespoons grated lemon zest plus 2 teaspoons juice from 2 medium lemons
4 large eggs
1 ½ teaspoons vanilla extract
For Lemon Glaze (optional)
½ cup granulated sugar
¼ cup lemon juice, from 1 or 2 medium lemons
Test Kitchen Techniques
Ingredients
16 tablespoons unsalted butter (2 sticks), plus 1 tablespoon, softened, for greasing pan
1 ½ cups cake flour (6 ounces/170 grams), plus 1 tablespoon for dusting pan
⅓ cup poppy seeds
1 teaspoon baking powder
½ teaspoon table salt
1 ¼ cups granulated sugar (8 ¾ ounces/248 grams)
2 tablespoons grated lemon zest plus 2 teaspoons juice from 2 medium lemons
4 large eggs
1 ½ teaspoons vanilla extract
For Lemon Glaze (optional)
½ cup granulated sugar
¼ cup lemon juice, from 1 or 2 medium lemons
Test Kitchen Techniques
Why This Recipe Works
We set out to formulate a superior lemon pound cake recipe (fine-crumbed, rich, moist, and buttery) while making the process as simple and foolproof as possible. Using a food processor ensured perfect emulsification of the eggs, sugar, and melted butter; adding baking powder to the cake increased lift and produced a consistent crumb; and finishing the cake with lemon sugar syrup delivered a blast of flavor.
Before You Begin
You can use a blender instead of a food processor to mix the batter. To add the butter, remove the center cap of the lid so it can be drizzled into the whirling blender with minimal splattering. This batter looks almost like a thick pancake batter and is very fluid.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside.
- Toss 1 tablespoon flour mixture and poppy seeds in small bowl, set aside. In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. (Alternatively, melt butter in small saucepan over medium heat.) Whisk melted butter thoroughly to reincorporate any separated milk solids.
- In food processor, process sugar and zest until combined, about five 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined. Fold poppy seed mixture into batter after flour is incorporated.
- Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack.
- While cake is cooling in pan, make lemon glaze (if using). Bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes.
- Brush on Lemon Glaze, according to illustrations below. Cool to room temperature, at least 1 hour. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)
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