Lemon poppy seed cake

Lemon Poppy Seed Pound Cake with Confectionery Sugar Frosting

Ingredients

For the Pound Cake:

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 tablespoon vanilla extract

• 3 cups whole wheat white flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup buttermilk

• Zest of 2 lemons

• 2 tablespoons poppy seeds

• 1/4 cup fresh lemon juice

For the Confectionery Sugar Frosting:

• 2 cups confectionery sugar

• 2 tablespoons lemon juice

• 1-2 tablespoons milk (adjust for desired consistency)

• Zest of 1 lemon (for garnish)

Instructions

Preparing the Pound Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. Add the eggs, one at a time, mixing well after each addition. Incorporate the vanilla extract.

4. In a separate bowl, sift together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.

6. Stir in the lemon zest, poppy seeds, and lemon juice until evenly distributed.

7. Pour the batter into the prepared loaf pan and smooth the top.

Baking:

1. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Making the Frosting:

1. In a medium bowl, whisk together the confectionery sugar and lemon juice until smooth. Add milk as needed to achieve the desired consistency.

2. Once the cake is completely cooled, drizzle the frosting over the top and garnish with additional lemon zest.

Serving:

Slice the pound cake and serve it on its own or with a side of fresh berries for a delightful treat. This lemon poppy seed pound cake pairs beautifully with tea or coffee, making it a perfect addition to any gathering. Enjoy!