Sunday Brunch: Lemon Poppy Seed Pound Cake

• 1/2 cup poppy seeds

• 1/2 cup milk

• 1 cup all-cause flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 tablespoon zest from 1 lemon

• 8 tablespoons (1 stick) unsalted butter, at room temperature

• 3/4 cup light brown sugar

• 1 massive egg plus 1 massive egg yolk

• 1/2 teaspoon vanilla extract

• 1/3 to 1/2 cup confectioners’ sugar

• 2 tablespoons juice from 1 lemon

1. Preheat oven to 350°F. Location oven rack in better heart online page online. Butter loaf pan.

2. In a exiguous saucepan, combine poppy seeds and milk. Carry to a simmer, then take from heat and let stand 10 minutes.

3. In a medium bowl, hasten collectively flour, baking powder, and salt. In a large bowl, beat collectively butter and sugar until light and fluffy, about 3 minutes. Beat in egg, egg yolk, and vanilla until blended. Add flour combination and beat until actual blended. Beat in poppyseeds and milk. Walk in lemon zest.

4. Pour batter into inviting loaf pan and bake until a cake tester comes out comely, about forty five minutes. Whereas cake remains to be heat, hasten collectively confectioners sugar and lemon juice. Pour over cake. Let chilly 10 minutes in pan, then take to a rack to abolish cooling.

Special Tools

8- by 4-slump loaf pan

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