Updated 08/03/2011 05:00 AM
Recipe: Lemon Poppy Seed Pound Cake with Sliced Strawberries
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1 10-inch Bundt pan
- 1 10-inch Bundt pan, well buttered and lightly floured
- 2 sticks unsalted butter, room temperature
- 1 cup light brown sugar
- 1 cup white sugar
- 1 tsp vanilla extract
- 5 large eggs
- 1 heaping Tbs grated lemon zest
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt (1/4 tsp table salt)
- 3 Tbs poppy seeds
- 1 cup buttermilk (or regular milk)
- sliced strawberries as needed
- whip cream for garnish
Preheat the oven to 350 degrees.
Make sure the entire inside surface of the 10-inch Bundt pan is well buttered and lightly floured so you can easily remove the cake later on.
Use an electric mixer to cream 2 sticks room temperature, unsalted butter with 1 cup light brown sugar and 1 cup white sugar.
Then add 1 tsp vanilla and 5 large eggs, one at a time, and mix to combine.
Then add 1 heaping Tbs grated lemon zest and turn the machine off.
Next, combine 3 cups all-purpose flour with 1 tsp baking powder, 1/2 tsp kosher salt and 3 Tbs poppy seeds and mix to combine.
At this point, alternately add that and 1 cup buttermilk to the mixer and mix until it is just combined.
Add the batter to the prepared pan and place it on the center rack of the preheated oven. It will take somewhere between 50 and 60 minutes to bake. Use a toothpick to check it for doneness.
Let it cool down in the pan for 10 minutes and then very carefully turn it out onto a cooling rack. After it has completely cooled down, slice it and serve with sliced strawberries and a dollop of whipped cream.
Substitute regular milk for buttermilk if you like and use a combination of fresh fruit like blueberries, strawberries and blackberries.
Substitute a 9 x 5-inch loaf pan for the Bundt pan, just be aware that the cooking time might be a little different.