LEMON POPPY SEED POUND CAKE by Rose Levy Berenbaum
This is perhaps my favorite
way to eat pound cake! The
fresh light flavor of lemon
blends beautifully with the
buttery flavor of pound cake.
The lemon syrup tenderizes,
adds tartness, and helps to
keep the cake fresh for
a few days longer than usual.
Poppy seeds add a delightful
crunch. Lemon blossoms and
lemon leaves make a lovely
and appropriate garnish.
All ingredients should be at room temperature.
3 tablespoons milk (1.5 ounces = 45 grams)
3 large eggs (scant 5 fluid ounces = 5.25
ounces = 150 grams, weighed without shells)
1 1/2 teaspoons vanilla (6 grams)
1 1/2 cups sifted cake flour (5.25 ounces = 150 grams)
3/4 cup sugar (5.25 ounces = 150 grams)
3/4 teaspoon baking powder (3.7 grams)
1/4 teaspoon salt
1 tablespoon loosely packed grated lemon zest (6 grams)
3 tablespoons poppy seeds (1 ounce = 28 grams)
13 tablespoons unsalted butter, must be softened
(6.5 ounces = 184 grams)
Lemon Syrup
1/4 + 2 tablespoons sugar (2.75 ounces = 75 grams)
1/4 cup freshly squeezed lemon juice (2 ounces = 63 grams)
Equipment
One 8-inch by 4-inch by 2 1/2-inch loaf
pan (4 cups) � most attractive size � or any
6-cup loaf or fluted tube pan, greased and floured.
If using a loaf pan, grease it, line the bottom with
parchment or wax paper, and then grease again and flour.
Preheat oven to 350�F.
In a medium bowl lightly combine the milk, eggs, and
vanilla.
In a large mixing bowl combine the dry ingredients,
including the lemon zest and poppy seeds, and mix
on low speed for 30 seconds to blend.
Add the butter and half the egg mixture.
Mix on low speed until the dry ingredients are
moistened.
Increase to medium speed (high speed
if using a hand mixer) and beat for
1 minute to aerate and develop the
cake's structure.
Scrape down the sides.
Gradually add the remaining egg mixture
in 2 batches, beating for 20 seconds
after each addition to incorporate
the ingredients and strengthen the
structure.
Scrape down the sides.
Scrape the batter into the prepared pan
and smooth the surface with a spatula.
The batter will be almost 1/2 inch from
the top of a 4-cup loaf pan. (If your
pan is slightly smaller, use any excess
batter for cupcakes.)
Bake 55 to 65 minutes (35 to 45 minutes
in a fluted tube pan) or until a wooden
toothpick inserted in the center comes
out clean.
Cover loosely with buttered foil after
30 minutes to prevent overbrowning.
The cake should start to shrink from
the sides of the pan only after removal
from the oven.
To get an attractive split down the middle
of the crust, wait until the natural split
is about to develop (about 20 minutes) and
then with a lightly greased sharp knife
or a single-edged razor blade make a shallow
mark about 6 inches long down the middle of
the cake.
This must be done quickly so that the oven
door does not remain open very long or the
cake will fall.
When cake splits, it will open along the mark.
Shortly before the cake is done, prepare the
Lemon Syrup:
In a small pan over medium heat, stir the
sugar and lemon juice until dissolved.
As soon as the cake comes out of the oven,
place the pan on a rack, poke the cake all
over with a wire tester, and brush it with
1/2 the syrup.
Cool in the pan for 10 minutes.
Loosen the sides with a spatula and
invert it onto a greased wire rack.
Poke the bottom of the cake with the
wire tester, brush it with some syrup,
and reinvert onto a greased wire rack.
Brush the sides with the remaining syrup
and allow to cool before wrapping airtight.
Store 24 hours before eating to give the
syrup a chance to distribute evenly.
The syrup will keep the cake fresh a few
days longer than a cake without syrup.
NOTE
This cake is very attractive made
in individual portions.
A 6-cake Bundt-lette pan is the perfect size.
This recipe will make 6 individual cakelettes,
which require about 20 minutes to bake.
FINISHED HEIGHT
In a 4-cup loaf: 2 1/4 inches at the sides and
3 1/2 inches in the middle.
In a 6-cup loaf: 1 3/4 inches at the sides and
2 1/2 inches in the middle.
In a 6-cup fluted tube: 2 1/4 inches in the middle.
STORE
Airtight:
3 days room temperature,
1 week refrigerated,
2 months frozen.
Complementary Adornment
A simple dusting of powdered sugar.
SERVE
Room temperature.
POINTERS FOR SUCCESS
� Use cake flour that does not already
contain leavening.
Do NOT use self-rising cake flour.
� Use superfine sugar for finest texture.
� Use fresh baking powder.
� Measure or weigh ingredients carefully.
� If using a hand-held mixer, beat at high speed.
� Use the correct pan size.
� For very even layers and maximum height use Magi-Cake Strips.
� Check for accurate oven temperature.
� Use correct baking time; do not overbake.
� Be sure to use a wooden toothpick to test
for doneness.
The cake will spring back when pressed lightly
in the center even before it is done.
If the cake is underbaked, it will have tough,
gummy spots instead of a fine, tender crumb.
Makes 8 servings.
Reprinted with permission from The Cake Bible
September 1988
Rose Levy Beranbaum
Reprinted by permission of William Morrow
and Company Inc., New York
rate this recipe
82% would make
this recipe again
A Cook from Pittsburgh, PA on 11/16/04
Wonderful! I made this for a party and the cake was gone in about 10 minutes. I
received plenty of compliments; I'll definitely make this again! I wouldn't
change a thing!
jackie78 from Fair Lawn,NJ on 10/31/04
I have been making this recipe since it appeared in the Cake Bible in 1988. It
is the quintessential pound cake. It is rich, not too sweet and very lemony. I
will be making this for years to come.
recipe finally found on www.epicurious.com
--
_______________________________________________
Get your free email from www.doramail.com with 30 Megs of disk space in
webhosting and e-mail storage!
Powered by Outblaze
------------------------ Yahoo! Groups Sponsor --------------------~-->
Make a clean sweep of pop-up ads. Yahoo! Companion Toolbar.
Now with Pop-Up Blocker. Get it for free!
http://us.click.yahoo.com/L5YrjA/eSIIAA/yQLSAA/QXMplB/TM
--------------------------------------------------------------------~->
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
