Perfection Pound Cake  Perfection Pound Cake 9083 perfection pound cake

Perfection Pound Cake

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by Joy the Baker 20 Feedback

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Lemon and blueberry are my saunter-to ( by ‘saunter-to’ I in actual fact mean sluggish) mixture.  I’ve under no circumstances had a atrocious day if lemon and blueberry joined forces at breakfast.  It’s honest, they under no circumstances fail me.

Too atrocious I will be capable to’t issue the identical thing for the fail dogs.   Non-public you seen the creatures?   They are dogs (which like puny to attain with baking, blueberries or lemon) who like tried and failed in a single potential or one other.  They glean me laugh.  They glean me bawl.  I used to be a cat particular person until the fail dogs changed my life.

Now support to the Lemon Poppyseed Bread with wild blueberries…

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For this pound cake I tried Dorie Greenspan’s Perfection Pound Cake, as an alternative my customary a success recipe.  I wanted to appear if Dorie’s pound cake used to be in actual fact perfect.  After all of my dabbling and doctoring, I need to be right and issue, that I knowing the pound cake used to be reasonably dry.  My fault?  Possible, most definitely I baked it too lengthy.  It wasn’t a total faildog switch- a thick lop with correct the acceptable amount of lemon curd, and it’s correct honest.

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Perfection Pound Cake

tailored from Baking: from my house to yours

Print this Recipe!

2 cups all-reason flour

1 teaspoon baking powder

1/4 teaspoon salt

2 sticks (8 oz) unsalted butter, at room temperature

1 cup sugar

4 neat eggs at room temperature

1 teaspoon vanilla extract

1 tablespoon poppy seeds

1 tablespoon lemon zest

1/3 cup frozen wild blueberries

Center a rack within the oven and preheat the oven to 325 degrees F.  Butter a 9-x-5-hotfoot loaf pan.  Effect the pan on an insulated backing sheet, or on two customary baking sheets stacked on on top of the different.

Lunge collectively the flour, baking powder, salt, and poppy seeds.

Rub the lemon zest into the granulated sugar until sugar in all equity of tinted yellow and is fragrant.

Working with a stand mixer, preferably fit with a plod attachment, or with a hand mixer in a neat bowl, beat the butter and sugar mixture on excessive tempo until pale and fluffy, a stout 5 minutes.  Quandary down the bowl and beater and decrease the mixer tempo to medium.  Add the eggs one after the other, beating for 1 to 2 minutes after every addition.  As you’re  working, problem down the bowl and beater on the total.  Mix within the vanilla extract.  Cut support the mixer tempo to low and add the flour and poppyseeds, mixing completely until incorporated.  Prefer the bowl off the stand mixer, and use a spoon to fold within the frozen blueberries.  Quandary the batter into the buttered pan and soft the head.

Effect the cake within the oven to bake, and test on it after about forty five minutes.  It it’s browning too quick, duvet it loosely with a foil tent.  Bake the cake for roughly 70 to 75 minutes.  The cake is effectively baked when a thin knife inserted deep into the heart comes out ideal

Clutch cake from the oven, switch the pan to a rack and let it rest for half-hour.

Urge a blunt knife between the cake and the aspects of the pan and flip the cake out, then flip it correct aspect up on the rack and funky to room temperature.

Wrapped neatly, the cake cake support for 5-7 days at room temperature.

Reader Interactions


  1. […] start up by making your pound cake.  I extinct Joy the Baker’s Lemon Poppyseed Pound Cake recipe as my spoiled and removed a pair of formulation (lemon zest, poppyseed, blueberries) and added 1 […]

  2. […] Lemon Poppy Seed Pound Cake with wild blueberries […]

  3. […] Adapted from Joy the Baker […]

  4. […] Supply: Joy the Baker […]

  5. […] Adapted from Joy the Baker […]

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