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Food -
Recipes
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Tuesday, 07 March 2006 |
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Page 1 of 2  Lemon Poppyseed Pound Cake Bakes: 55 to 65 minutes
Preheat oven to 350°F.
Serves: 8 Read Rose's Interview here.
This cake not only has a silky-smooth dissolving texture similar to the famous Sara Lee pound cake but also the incomparable moist, buttery flavor of a home-baked cake. Its excellent keeping qualities make it ideal for slicing ahead and bringing on picnics.
| INGREDIENTS | MEASUREMENTS | WEIGHT | | . | Volume | Ounces | Grams | | milk | 3 tablespoons | - | - | | 3 large eggs | scant 5 fluid ounces | 5.25 ounces
(weighed
without shells) | 150 grams
(weighed
without shells) | | vanilla extract | 1 1/2 teaspoons | - | - | | sifted cake flour | 1 1/2 cups (sifted into the cup, then leveled off) | 5.25 ounces | 150 grams | | sugar, preferably superfine | 3/4 cup | 5.25 ounces | 150 grams | | baking powder | 3/4 teaspoon | - | 3.7 grams | | salt | 1/4 teaspoon | - | - | | grated lemon zest (yellow portion of peel only) | 1 tablespoon, loosely packed | - | 6 grams | | poppy seeds | 3 tablespoons | 1 ounces | 28 grams | | unsalted butter (must be softened) | 13 tablespoons | 6.5 ounces | 184 grams | | Lemon Syrup | | sugar | 1/4 cup + 2 tablespoons | 2.75 ounces | 75 grams | | lemon juice, freshly squeezed | 1/4 liquid cup | (2 large lemons) | - | One 8-inch by 4-inch by 2 1/2-inch loaf pan (4 cups)-most attractive size-or any 6-cup loaf or fluted tube pan, greased and floured. If using a loaf pan, grease it, line the bottom with parchment or wax paper, and then grease again and flour. The pictured cake was baked in a Nordicware 10-cup pan, to fill it, you must double the recipe.
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