Sunday Brunch: Lemon Poppy Seed Pound Cake

• 1/2 cup poppy seeds

• 1/2 cup milk

• 1 cup all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 tablespoon zest from 1 lemon

• 8 tablespoons (1 stick) unsalted butter, at room temperature

• 3/4 cup light brown sugar

• 1 large egg plus 1 large egg yolk

• 1/2 teaspoon vanilla extract

• 1/3 to 1/2 cup confectioners’ sugar

• 2 tablespoons juice from 1 lemon

1. Preheat oven to 350°F. Place oven rack in upper middle position. Butter loaf pan.

2. In a small saucepan, combine poppy seeds and milk. Bring to a simmer, then remove from heat and let stand 10 minutes.

3. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together butter and sugar until light and fluffy, about 3 minutes. Beat in egg, egg yolk, and vanilla until combined. Add flour mixture and beat until just combined. Beat in poppyseeds and milk. Stir in lemon zest.

4. Pour batter into prepared loaf pan and bake until a cake tester comes out clean, about 45 minutes. While cake is still warm, whisk together confectioners sugar and lemon juice. Pour over cake. Let cool 10 minutes in pan, then remove to a rack to finish cooling.

Special Equipment

8- by 4-inch loaf pan

This Recipe Appears In

• Wake and Bake: Lemon Glazed Poppy Seed Coffee Cake