Lemon Poppy Seed Pound Cake Recipe

Name: Lemon Poppy Seed Pound Cake Recipe
Total time: 90 min
Ingredients: ½ cups Milk; 1 tbsp + ⅓ cups + 1–2 tbsp Lemon; ½ tsp Lavender; 2 cups Flour; 2 ¾ cups Sugar; 1 ½ tsp Baking powder; 1 tbsp Poppy seed; ¼ tsp Salt; ½ cups Sour cream; ¾ cups Butter; 3 Egg

By Preppy Kitchen · 90 min

Ingredients

Milk½ cups
Lemon1 tbsp + ⅓ cups + 1–2 tbsp
Lavender½ tsp
Flour2 cups
Sugar2 ¾ cups
Baking powder1 ½ tsp
Poppy seed1 tbsp
Salt¼ tsp
Sour cream½ cups
Butter¾ cups
Egg3

Instructions

Preheat the oven to 350°F. Grease an 8½ x 4½-inch loaf pan and line it with a parchment sling.
Warm the milk in the microwave for 20 to 40 seconds until warm to the touch. Stir in the lemon zest and lavender and let infuse for 5 minutes.
Whisk the flour, sugar, baking powder, poppy seeds and salt in a large bowl.
Whisk the sour cream, melted butter, lemon juice, eggs and infused milk in another bowl. Pour into the dry ingredients and mix with a spatula just until no dry flour streaks remain.
Pour the batter into the pan and bake 1 hour to 1 hour 20 minutes, until a toothpick inserted in the center comes out clean. If the top browns too much, loosely cover it with foil after 50 minutes.
Cool in the pan for 20 minutes, then lift out with the parchment and finish cooling on a wire rack.
Whisk the powdered sugar with 1 tablespoon lemon juice until smooth and thick but still drizzling. Add more lemon juice if needed.
Drizzle the glaze over the cooled cake. Serve right away or let the glaze set for about an hour before slicing.

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