Today I present here a recipe that I wanted to add to the list of delicious pound cakes that I are already have on the blog. These classic doughs that are great to sweeten and accompany our tea or coffee. They’re also ideal to take them to a picnic or for a special breakfast, as well as tea time in the afternoon.
I’ve been wanting to do something with these poppy seeds for a while. They really give a super special touch to the recipe, and I also consider it as an ideal mix when they go with lemon.
As you can see in the photo above, I used some parchment paper, because that way it will be easier to unmold. If you utilize another mold, such as those with a hole in the center, the cooking time changes and it is reduced by 10 minutes, which is why you should keep a close eye at your oven.
When a cake is golden on the outside, but still raw on the inside, just cover it with aluminum foil so that it does not burn, and continue cooking.
- 1½ cup of all-purpose flour
- ½ teaspoon of baking powder
- ¼ teaspoon of salt
- ½ cup of unsalted butter at room temperature
- 1 cup of granulated sugar
- 3 eggs
- Lemon zest
- Juice of a lemon
- 1 teaspoon of vanilla extract
- ½ cup of milk
- 2 tablespoons of poppy seeds
- Preheat the oven to 325°F (160°C).
- Prepare a rectangular mold with parchment paper, or alternatively you can just butter the mold.
- In a bowl, mix the dry ingredients: flour, baking powder, and salt.
- In the mixer, or by hand in a bowl, beat the butter with the sugar for at least 3 minutes. Then add the eggs one by one, followed by the vanilla extract, lemon zest, and lemon juice.
- Then incorporate the dry ingredients, alternating with milk.
- Add the poppy seeds, folding them into the mix.
- Transfer the mixture to the mold, and bake at 325°F (160°C) for about 50 minutes.
- Allow to cool completely before serving.