Lemon Poppy Seed Pound Cake

A couple of weeks ago we welcomed our oldest daughter home from camp, where she spent the summer serving.  She loves baking and even though she worked in the camp dining hall, she hadn’t done any cooking all summer.   I found this recipe for Lemon Poppy Seed Pound Cake on the Pompeian Olive Oil website.  All true Southerners LOVE, LOVE, LOVE  a good pound cake!  This one’s made with EVOO, which I’d never used for pound cake but thought it sounded interesting.  Our daughter was more than willing to give it a try.

Here’s the Recipe:

• 1 cup all-purpose flour
• *1 cup pastry flour (or equivalent is 2 Tbsp corn starch added to 3/4 cup all-purpose flour) 
• 1 tsp. salt
•   1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 2 Tbsp. poppy seeds
• 4 large eggs
• 1-1/3 cups granulated sugar
• 1/2 cup Light Tasting Olive Oil
• 1 Tbsp. lemon zest
• 1 tsp. vanilla extract
• 2 Tbsp. lemon juice
• 1/2 cup sour cream

Glaze:

• 1- 1 1/2 cups powdered sugar
• 1/4 tsp. vanilla extract
• 3 Tbsp. fresh lemon juice

Preheat oven to 350 degrees.  Grease and flour a Bundt pan

In a small bowl combine first six ingredients In large bowl of stand mixer, beat eggs until slightly increased in volume and lighter in color  

 Add granulated sugar slowly, while continuing to beat.  

The mixture should become light and fluffy

Add Olive Oil, vanilla, lemon juice and zest.  Beat another 2 minutes

Alternate adding flour mixture and sour cream, beating between each addition

Pour the batter into prepared pan and bake for 55-60 minutes or until toothpick comes out clean

Cool on a wire rack for 10 minutes then remove from pan

Cool completely before adding glaze

Glaze:

In a small bowl combine powdered sugar and vanilla.  

Add lemon juice a little at a time until glaze reaches a good “pouring” consistency.

Drizzle glaze over cooled cake   

Lemon Poppy Seed Pound Cake

2014-08-20 00:29:08

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Prep Time

25 min

Cook Time

1 hr

Total Time

1 hr 30 min

Prep Time

25 min

Cook Time

1 hr

Total Time

1 hr 30 min

Ingredients

1. 1 cup all-purpose flour
2. *1 cup pastry flour
3. 1 tsp. salt
4. 1/2 tsp. baking powder
5. 1/4 tsp. baking soda
6. 2 Tbsp. poppy seeds
7. 4 large eggs
8. 1-1/3 cups granulated sugar
9. 1/2 cup Light Tasting Olive Oil
10. 1 Tbsp. lemon zest
11. 1 tsp. vanilla extract
12. 2 Tbsp. lemon juice
13. 1/2 cup sour cream

Glaze

1. 1- 1 1/2 cups powdered sugar
2. 1/4 tsp. vanilla extract
3. 3 Tbsp. fresh lemon juice

Instructions

1. In a small bowl combine first six ingredients
2. In large bowl of stand mixer, beat eggs until slightly increased in volume and lighter in color
3. Add granulated sugar slowly, while continuing to beat. The mixture should become light and fluffy
4. Add Olive Oil, vanilla, lemon juice and zest. Beat another 2 minutes
5. Alternate adding flour mixture and sour cream, beating between each addition
6. Pour the batter into prepared pan and bake for 55-60 minutes or until toothpick comes out clean
7. Cool on a wire rack for 10 minutes then remove from pan
8. Cool completely before adding glaze

Glaze

1. In a small bowl combine powdered sugar and vanilla. Add lemon juice a little at a time until glaze reaches a good "pouring" consistency. Drizzle glaze over cooled cake

Notes

1. 1 cup pastry flour = 3/4 cup all purpose flour plus 2 tablespoons corn startch

Adapted from Pompeian Olive Oil Recipes

Adapted from Pompeian Olive Oil Recipes

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