Lemon Poppy Seed Pound Cake Recipe

Instructions

1. Prepare a loaf pan by misting it lightly with cooking spray and dusting with 1 tsp of flour. Preheat oven to 350 F.
2. Beat butter and sugar until fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Add the lemon zest and vanilla, beating in well.
5. In a small bowl, whisk together the flour, salt, baking powder, baking soda, and poppy seeds.
6. In three installments, alternate adding in your flour mixture into the butter/sugar mixture with the buttermilk, beginning and ending with the flour.
7. Pour the batter in your loaf pan and bake in the center of your preheated oven for about an hour.
8. Test with a toothpick in the middle–if it comes out clean, it will be done.
9. Let your cake cool in its pan on a rack for 10 minutes while you prepare the glaze by whisking the powdered sugar with the lemon juice.
10. Make sure it is mixed very well–sugar lumps (though a great Flight of the Concords song–see above!) don’t make for a pretty glaze.
11. Run a butter knife around the cake in the pan and lift out, placing on rack.
12. While cake is still warm, place the rack over a sheet of wax paper and poke some holes on the top.
13. Brush on the glaze.
14. Let it cool completely and then ENJOY.
15. This cake stores well at room temperature in an airtight container.

Serving size: 1 slice
Calories: 219
Fat: 6g
Carbohydrates: 38g
Fiber: 0g
Protein: 3g