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Lemon Poppy Seed Pound Cake
Adapted from The Cake Bible
For the Cake (note: all ingredients should be room temperature)
For the Lemon Syrup
Preheat Oven to 350 degrees Fahrenheit. For baking, we used a 6 cup loaf pan brushed with butter and sprinkled with flour to keep the cake from sticking.
In a large mixing bowl or KitchenAid, combine all your dry ingredients, including the lemon zest and poppy seeds and mix on low until all ingredients are blended. In a small bowl, combine the milk, eggs, and vanilla. Add the butter and half the egg mixture and continue mixing until all ingredients are moistened. Increase the speed to medium and beat for about a minute. Scrape down the sides of the mixing bowl and gradually add the remaining egg mixture in two batches, beating for about 20 seconds after each addition.
Pour batter into your prepared pan and smooth the surface with a spatula. Bake for 45 minutes or until a toothpick inserted into the middle comes out clean.
To achieve a split down the middle of the cake, wait until a natural split begins to form (about 20-25 minutes into the baking process) and then quickly run a sharp knife about 6″ down the length of the cake. Quickly close the oven door to make sure the cake does not collapse which can happen if too much cool air gets in. In addition, if it looks like your cake is getting too brown on top, butter a piece of tinfoil and cover the cake for the remaining baking time.
Shortly before the cake is finished, prepare the lemon syrup by heating the sugar and lemon juice together over medium heat in a small sauce pan. Once the cake comes out and has cooled enough to come out of the pan, poke holes around the cake with a toothpick and then brush the syrup onto the cake. Do this on all sides of the cake. Slice, serve, and enjoy!