Thursday, February 16, 2017


source from :

Ingredients :

1 3/4  cups  all-purpose flour  (220 gm)
1/4  tsp  salt
1 1/2  tsp  baking powder
1/4  tsp  baking soda
3  tbsp  poppy seeds  (30 gm)  -  I use chocolate rice
1/3  cup  butter, softened  (75 gm)
3/4  cup  sugar  (150 gm)
3  eggs  (I use grade A)
1  tsp  vanilla extract
1/3  cup  oil  (70 gm)
1/2  cup  buttermilk  (120 gm)
Lemon zest of 2 lemons

Lemon Glaze :

4  tbsp  lemon juice  (60 ml)
1/4  cup  sugar  (50 gm)

Method :

1.  Preheat oven to 350'F/180'C.  Grease and dust with flour one 9x5 inch loaf pan.  Set aside.

2.  In a medium bowl whisk flour with salt, baking powder, baking soda, poppy seeds and lemon zest.  Set aside until ready to use.

3.  In a large bowl mix butter with sugar until combined.  Incorporate eggs one at a time.  Mix in vanilla extract and oil.

4.  Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture.  Pour the mixture into the prepared pan.

5.  Bake for about 1 hour until a toothpick inserted into the center of the cake comes out clean.

6.  Prepare the lemon glaze :  In a small saucepan add sugar and lemon juice.  Heat over low-medium heat until sugar dissolves.

7.  Use a skewer to poke the pound cake over the top and brush the lemon glaze over the warm pound cake.

8.  Let it cool completely before serving...

No comments:

Post a Comment