The bright, fresh flavor of lemon can bring a cheerful vibe to any occasion when it makes an appearance in delicious recipes. Lemon essence seems ripe for spring and summer receptions. That’s the case with this lemon poppyseed pound cake recipe from “The Pampered Chef: Stoneware Inspirations” by The Pampered Chef Test Kitchens.
POUND CAKE WITH LEMON AND POPPY SEEDS
1 1/2 tsp. all purpose flour
1 1/2 tsp. Granulated sugar
2 tablespoons lemon zest
2 tsp poppy seeds
1 t. baking powder
1/2 t. salt
3/4 tsp. (1 1/2 sticks) softened butter (do not substitute margarine)
4 oz. cream cheese, softened
2 tablespoons of milk
1 t. vanilla extract
Powdered sugar (optional)
Preheat the oven to 325 degrees. Spray a Bundt cake pan with nonstick cooking spray. Combine flour, granulated sugar, lemon zest, poppy seeds, baking powder and salt in 2-quart mixing bowl; mix well. In a 4-quart mixing bowl, beat butter and cream cheese on high speed with an electric hand mixer for 1 minute. Add flour mixture; beat on low speed 1 minute or until well blended (mixture will form a stiff dough).
In a small bowl, whisk eggs, milk and vanilla until blended. Add egg mixture to cream cheese mixture in 4 batches, beating 2 minutes after each addition. (Do not undermix.)
Pour the batter into the tube pan. Bake for 55 to 60 minutes or until a cake tester inserted near the center comes out clean. Cool the cake in the pan for 10 minutes. Loosen cake from sides of pan; Carefully invert onto cooling rack, keeping pan above cake. Cool completely.
Place the cake on a serving platter. Sprinkle with powdered sugar or prepare icing, if desired. Makes 16 servings.