Lemon Poppy Pound Cake

I turned 30 last month and now all I want is lemon things…does that mean I’m getting old? I associate lemon cookies and cakes with old people, don’t you? Anyway, yesterday was a gorgeous day in NYC, the sun was warm and shining and it made me crave some bright, tart but sweet Lemon Pound Cake. It couldn’t just be regular old Pound Cake either, it has to have a nice thick, crunchy but chewy lemon glaze on top. To put an end to these cravings (can you imagine what ill be like when I’m pregnant lol) I decided to create a Lemon Poppy Pound Cake recipe of my own. This cake is spongey and fluffy yet pleasantly dense all in one, perfect for breakfast with a nice cup of coffee or tea. The glaze has both lemon juice and vanilla bean seeds in it which makes for a wonderful aroma and flavor. Can be made in a loaf, a Bundt or muffins, the world is your oyster, just watch the cooking times as they will vary.

Ingredients-

• 2 sticks unsalted butter, softened

• 1/4 cup vegetable oil (or canola)

• 1 1/2 cups granulated white sugar 

• 4 eggs at room temperature

• 2 cups cake flour, sifted (not self rising, I like Swan brand in the red box)

• 1/4 teaspoon baking soda 

• 3/4 teaspoon salt

• 1/2 cup sour cream

• 1 teaspoon vanilla

• 2 teaspoons lemon extract

• Zest of 1 Lemon (use a microplane or a fine zester)

• Juice of one small/medium lemon

• 2 tablespoons poppy seeds

Glaze-

• 1 cup confectioners sugar, sifted

• 1 1/2 tablespoons lemon juice

• 2-3 tablespoons cream, half and half or milk 

• Pinch of salt

• 1/4 teaspoon vanilla bean paste or 1/8 teaspoon fresh vanilla bean seeds (1/4 teaspoon vanilla extra also works!) 

Steps-

Make the cake-

1. Preheat oven to 325 degrees F. Spray an 8x4-inch loaf pan with nonstick cooking spray and line with parchment paper; allow excess to overhang edges of pan. ( You can also just butter and flour the loaf paN but the parchment paper makes it easy to just pull the cake out.) Set aside.

2. Whisk the cake flour, baking soda, poppy seeds and salt together in a large bowl. Set aside.

3. With electric handheld heaters or stand mixer fitted with a paddle attachment, beat the butter and vegetable oil on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed.

4. With the mixer running on low speed, add the eggs one at a time, then beat in the sour cream, lemon juice, lemon zest, lemon extract and the vanilla extract. Beat on medium-high speed until combined. 

5. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients just until combined. Turn the mixer up to high speed and beat for 10 seconds to rid any large lumps. Do not overmix!

6. Pour the batter into prepared loaf pan and bake for 45 minutes (can take up to 1 hour.) The cake is done when a toothpick inserted in the center comes out *mostly* clean. A couple moist crumbs may remain.

7. Remove cake from the oven and allow it to cool for about 30 minutes in a wire rack. Then remove from the pan and set aside as you make the glaze. Note, you want the cake jsut slightly warm to the touch when you glaze it, this will help get the right distribution. If it’s too hot however it will melt the glaze too much and it’ll be a mess.
   
   Make the Glaze-

8. Whisk all of the glaze ingredients together and pour over slightly warm cake. You want the glaze to be fairly thick and opaque but pourable. Add more cream or milk as needed, it can vary. Right after you glaze the cake feel free to garnish with more lemon zest and or poppy seeds!

9. Allow cake to cool completely before serving. Slice and enjoy!
   Wrapped in parchment and plastic wrap the cake should last on your counter at least 5 days or you can rightly wrap it and freeze it for another day!