Lemonny Goodness

Dry ingredients

So for our missions confrence last week I signed up to bring soup and a dessert.  For my dessert I desided to make a lemon poppy seed pound cake.  I found a recipe on pinterest from Stone Gable.
 
This recpie was different than any I had made before.  I did double the recipe in order to use a bunt pan.  This cake was very flavorful and mildly rich.  It is a very dense cake , but not overly so.



dry ingrediets with butter and egg mixture

This recipe went together very easily although it did get difficult to mix by hand.  However since my last several cakes have overflowed and made a mess in my oven, I didn't want to use a mixer. 


            Lemon Poppy Seed Pound Cake
                        makes 1 bunt cake

6 Tbs Milk
6 Large Eggs
1 Tbs Vanilla
3 C. Cake Flour
2 C Sugar, divided
1 1/2 tsp Baking Powder

My baking corner

1/2 tsp Salt
3 Tbs loosely packed grated Lemon Zest
5Tbs Poppy Seeds
1 1/2C 2 Tbs Butter
1/2 C freshly squeezed Lemon Juice

Preheat oven to 350*

Use laking spray to prepare your bunt pan.

In a small bolw, mix together milk, eggs and vanilla.



All mixed

In a largebowl of a mixer, mix together flour, 2/3C sugar, baking powder, salt,
lemon zest, and poppy seeds on low speed for 30 seconds.  Scrape down the bolw.


Add all of the softened butter and 1/2 of the egg mixture.  Mix on low speed for 30 seconds.  Add the rest of the egg mixture in 2 parts mixing for 20 seconds inbetween.  Do not overmix.



In the pan 

Pour batter into the bunt pan and bake for 55-60 minutes until inserted toothpick comes out clean.  Do not overcook.

While the pound cake is baking make the lemon syrup.  Put 1/2 C sugar and 1/4 C lemon juice in a saucepan and cook until sugar dessolved.

When the pound cake is done, poke holes over the top of the cake with a skewer. 

Brush 1/2 of the lemon syrup over the top of the pound cake.



Baked and syruped

After 10 minutes, take the cake out of the pan, spray cooling rack with cooking spray and invert cake.  Poke holes with a skewer all over the bottom of the cake.  Brush remianing syrup over the bottom and sides of the pound cake.  Use every bit of syrup.

Cool completely.  Wrap in plastic wrap.  Do not use for 24 hours.  Give the lemon syrup a chance to incorporate into the pound cake.

                       Glaze Cake

Mix 1 C confectioner sugar with just enough freshly squeezed lemon juice to make a glaze.  Let the glaze harden and serve.

                         Enjoy!