Lemon Poppy Seed Pound Cake

This pound cake will make all your lemon dreams come true! Every bite comes with a zingy hit of lemon along with poppy seeds suspended throughout each slice. Pound cakes often come with a reputation of being heavy and filling, but this cake is so light and crumbly. I like to add an optional sprinkle of lavender essence (culinary lavender works too) as its aromatic properties add a delicate smell but not as strong as perfume. When the glaze hardens it creates a wonderful crunch- the drizzled glaze adds to the homely, rough and ready look. Fun fact: the namesake of “pound cake” comes from the fact that back in the day bakers used to add a pound of every main ingredient!

Ingredients

• zest of 1 1⁄2 lemons
• 1⁄4 cup buttermilk
• 1⁄4 cup milk
• 1⁄2 cup sour cream
• 1 1⁄2 cup sugar
• 1 tbsp poppy seeds
• 3 eggs
• 1 1⁄2 tsp baking powder
• 1 3⁄4 cup flour
• 3⁄4 cup unsalted butter-melted
• 1⁄4 tsp lavender essence

Glaze Ingredients

• 1⁄2 cup powdered sugar
• 1⁄2-1 tbsp of lemon juice

Pound Cake

1. Pour room temperature milks, lavender essence, and zest into a bowl
2. Sift flour, sugar, poppy seeds, and baking powder-seeds should be spread out
3. Add melted butter, sour cream, lemon juice, and eggs to the milk and whisk
4. Pour wet ingredients into dry and whisk on medium low speed till just combined
5. Line loaf pan with parchment paper around all sides to prevent caramelized sides
6. Pour batter into pan and bake at 350 degrees for 60-65 minutes
7. Invert and let cake completely cool

Glazing

1. Whisk powdered sugar and lemon juice till homogenous drippy consistency
2. Transfer to piping with a thin tip and zig zag the bag all over the loaf
3. Let glaze set and enjoy