Lemon Poppy Seed Pound Cake

My husband used to make us muffins every morning for breakfast. One of my all time favorite flavors was Lemon Poppy Seed. They had this yummy white icing over the top of them. Of course, they are a little messy to eat with your fingers.

However, my favorite way to enjoy this flavor is pound cake! I absolutely love pound cake. Its super flavorful, super dense, super moist... three of my super favorite things!

Lemon Poppy Seed Pound Cake
Recipe adapted from Semra22 at www.food.com

Ingredients

2 1/4 cups all-purpose flour

1 cup white sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup milk

4 eggs

3 teaspoons vanilla extract

1 1/4 cups un-salted butter - NOT margarine (it doesnt taste as good)

1/2 cup poppy seed

1 tablespoon grated lemon zest

1/4 cup lemon juice - freshly squeezed

1/2 cup sugar

Here's what to do!

1 - In large bowl, combine 1 cup sugar, flour, baking powder and salt.

2 - In medium bowl, combine milk, eggs, and vanilla and beat lightly.

3 - Add half this mixture as well as the butter to the dry ingredients and beat at medium speed for one  minute.

4 - Add the remaining egg mixture in 2 parts, beating at same speed for 20 seconds after each addition.

5 - Beat in poppy seeds and lemon zest.

6 - Spoon batter into a loaf pan and smooth the top.

7 - Bake at 325 degrees for 45 minutes or till done (test with toothpick).

8 - Lemon Glaze: in a small saucepan beat the 1/2 cup of sugar into the 1/4 cup of lemon juice till dissolved.

9 - Brush 3/4 of the glaze onto the cake while still in the pan.

10 - Let cool 10 minutes, invert and brush the bottom and sides with the remaining glaze.

This cake turns out to be so amazing! Something I love to do is add 1-2 cups of fresh blueberries after Step 5. Make sure you FOLD them in, not bled them or you ill have just a bunch of blueberry flavored batter with blueberry peels scattered around! :)