As mentioned in my previous post, I made a couple of lemon pound cakes to give to my aunts over the weekend. The pound cakes though looked great coming out of the oven that we decided to keep one of them and switched one of the gifts to a re-gift item instead 🙂 (I am not naming names here).
That switcheroo turned out to be a good decision. It was an extra hard day at work yesterday, what with the boss in full steam mode despite everybody’s holiday blahs. There is nothing like a butter based food group to cheer one up.
The cake was light, just the right sweetness and a had a nice tang from the sour cream. The chewy lemon rind and the crunchy poppy seeds added interesting textural notes to the moist crumb. I sprinkled salt on top of the loaf to give it contrast in taste – a trick I learned from Jacques Torres’ chocolate chip cookie recipe and subsequently applied to anything sweet that I baked. I didn’t make the glaze but the cake was fine without it.
Everybody had two slices with tea. T is requesting this again next weekend
Closer look of the crumb below. Nice golden top. You can see a little bit of the salt crystals.
This recipe was adopted from Martha Stewart’s recipe but with a reduction in sugar and a little bit of salt on top.
Glazed Lemon and Poppy Seed Pound Cake
(ensure all ingredients are room temp)
1 c butter
2 1/2 c = 2 T all-purpose flour
1 T baking powder
1 1/2 t salt (plus more for topping cake)
1 1/2 c sugar (reduced from 2 c original recipe)
2 T finely grated lemon zest (used 3 lemons)
1/2 t pure lemon extract
1/2 c sour cream (used all-purpose cream+leftover lemon juice around 1 T then let stand for five minutes or more)
1/4 c vegetable oil
2 T freshly squeezed lemon juice
- Butter two loaf pans (4 1/2 x 8 in) and preheat oven to 350 degrees C
- Sift flour, baking power, salt. Stir in poppy seeds.
- In electric mixer, beat butter, sugar, zest, extract, sour cream on medium speed until light and fluffy. (OF COURSE DONT DUMP THEM ALL AT ONCE, BUT BEAT WELL AFTER EACH ADDITION, ESPECIALLY THE BUTTER+SUGAR COMBO WHICH YOU NEED TO CHECK IF SUGAR HAS BEEN DISSOLVED IN THE BUTTER WELL)
- Add eggs one at a time.
- Beat in oil and lemon juice.
- Add flour. Mix until just combined, do not over mix.
- Divide batter between the pans and smooth with offset spatula
- Sprinkle a little salt on top.
- Bake for 50-55 mins until your finger bounces off the center part of the cake when lightly pressed (I DONT TRUST THE TOOTHPICK/CAKE TESTER TEST. IF THE TESTER COMES OUT CLEAN, THE CAKE USUALLY COMES OUT DRY BECAUSE THE CAKE STILL COOKS WHILE ON THE COOLING RACK. BEST TO PULL OUT WHEN SLIGHTLY MOIST)
- Transfer pans to wire rack with parchment paper to cool for 10 mins. (SKIP THIS STEP IF YOU THINK YOU BROWNED THE SIDES TO DARKLY OR CAKE LOOKS DRY)
- Take out after ten mins to cool completely
- Will keep a week tightly sealed and in room temp.
1 c apricot jam
1/2 c cognac
- Combine jam and cognac. Put on medium low heat.
- Simmer until jam liquefies.
- Brush cakes with glaze while cakes are hot.
- Let stand at room temp for 30 mins.