Lemon Poppyseed Pound Cake
One of Mom's favorites
3/4 c. butter
3/4 c. sugar
3 eggs
1 1/2 c. cake flour
1 tsp. baking powder
1/4 tsp salt
2 tablespoons poppy seeds
1/4 c. milk
1 tsp. vanilla
2 tsp. lemon rind
Syrup
1/4 c. sugar
1/4 c. lemon juice
3/4 c. sugar
3 eggs
1 1/2 c. cake flour
1 tsp. baking powder
1/4 tsp salt
2 tablespoons poppy seeds
1/4 c. milk
1 tsp. vanilla
2 tsp. lemon rind
Syrup
1/4 c. sugar
1/4 c. lemon juice
Preheat oven to 350 F.
Cake
In a medium bowl cream butter & sugar, add eggs 1 at a time, beating well. In a separate bowl sift flour, baking powder & salt, add seeds & set aside. Mix milk, vanilla & lemon rind. Add dry ingredients alternately with liquids to butter mixture, beating after each addition. Pour into greased loaf pan, bake 55 to 60 min.
Syrup
Prepare just before finished baking. In a small sauce pan (or bowl in microwave) combine sugar & lemon juice, heat till dissolved. While still in pan, poke top of warm cake with toothpick or skewer and brush with half of the syrup. Cool 5 min. and invert on rack, poke bottom & brush with syrup. Wrap with plastic wrap.