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Lemon Poppy Seed Pound Cake

. Posted in Paganini's Pantry

 

Lemon Poppy Seed Pound Cake

Makes 1 loaf

8 oz. unsalted butter, room temperature

1 cup granulated sugar

4 large eggs, room temperature

1 teaspoon baking powder

1 ½ cup All Purpose flour

¼ teaspoon salt

Zest and juice of two lemons

¼ cup poppy seeds

 

Preheat the oven to 350 degrees F. Butter and flour the 9x 5 loaf pan and set aside.

Using a kitchen stand mixer cream together butter and sugar until light and fluffy. Add eggs and lemon juice and mix until combined.

Sift together dry ingredients and add to the egg mixture, be careful not to overmix once the flour is added.

Fold in the lemon zest and poppy seeds. Pour or scoop batter into prepared pan. Bake until center of loaf feels spongy or a toothpick inserted into the center of the cake comes out clean, approximately 35-45 minutes.

 

Icing:

1 cup powdered sugar

3 Tablespoons lemon juice

Stir together until combined. Drizzle over pound cake.

 

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