Lemon-Poppy-Seed Pound Cake with Lemon Glaze

Lemon-Poppy-Seed Pound Cake with Lemon Glaze

Yields: 1 loaf

• 3/4 cup all purpose flour
• 3/4 cup cake flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 tablespoon poppy seeds
• 1/2 cup whole buttermilk
• 2 tablespoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• Lemon Glaze
• 5 tablespoons fresh lemon juice
• 1 1/2 cups confectioners' sugar

1. Preheat oven to 350. Spray an 8-well mini loaf pan with baking spray with flour; set aside.
2. In a medium bowl, combine all-purpose flour, cake flour, baking powder, and salt; sift 3 times, and set aside. Stir in poppy seeds. In a small bowl, combine buttermilk, lemon zest, lemon juice, and vanilla extract; set aside.
3. In a second medium bowl and using a mixer at high speed, beat butter until creamy, about 2 minutes. Add sugar, and beat until light and creamy, about 5 minutes. Stop mixer, and scrape down sides of bowl.
4. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl. Reduce mixer speed to low; add flour alternately with buttermilk mixture, beginning and ending with flour. Divide batter among wells, filling each 3/4 full. Bake for 20 to 30 minutes, or until a wooden pick inserted near centers come out clean. Transfer pan to a wire rack. Let cool in pan for 10 minutes; remove from pan to let cool completely. Drizzle with Lemon Glaze. Cakes can be stored at room temperature in an air-tight container up to 5 days.
5. !Lemon Glaze
6. In a small bowl, whisk together juice and confectioners' sugar until smooth. For thicker glaze, add more sugar. For a thinner glaze, add more lemon juice.

• Preparation time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes