Lemon Poppy Seed Pound Cake

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             FOOD FUNNY
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Here's a corny one from Rosemary Zwick:

 From the moment I planted my vegetable garden, some guy started hanging
around my yard, leaving creepy love notes for my plants and trying to
caress their leaves when no one was looking. When I confronted him and
learned his name was Jack, it finally dawned on me: I had a Beanstalker.

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             TODAY'S RECIPE
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For best results when making this old-fashioned favorite, have all the
ingredients at room temperature before starting.

Lemon Poppy Seed Pound Cake

3 eggs
3 Tbs (45 ml) milk
2 tsp (10 ml) vanilla extract
1 1/2 cups (375 ml) sifted cake flour
3/4 cup (180 ml) sugar
3 Tbs (45 ml) poppy seeds
1 Tbs (15 ml) grated lemon zest
1 tsp (5 ml) baking powder
1/4 tsp (1 ml) salt
24 Tbs (3 sticks, 330 g) unsalted butter

For the glaze: 1/4 cup (60 ml) lemon juice 6 Tbs (90 ml) sugar

Whisk together the eggs, milk, and vanilla in a mixing bowl. Combine the
remaining ingredients except for the butter in a separate bowl and whisk
to mix thoroughly. Add the butter and half the egg mixture to the flour
mixture and beat on low speed with an electric beater until the dry
ingredients are moistened. Increase the speed to high and beat for
exactly 1 minute. Scrape down the sides of the bowl. Add the remaining
egg mixture in two parts, beating for 20 seconds after each addition and
scraping down the sides of the bowl. Scrape the batter into a greased
and floured 6-cup (1.5 L) loaf pan or tube pan and spread it evenly.
Bake in a preheated 350F (180C) oven until a toothpick inserted in the
center comes out clean, 35 to 45 minutes in a tube pan, or 50 to 60
minutes in a loaf pan.

Shortly before the cake is done, combine the lemon juice and sugar in a
small pan and heat over moderate heat, stirring constantly, until the
sugar is dissolved. Place the cake in its pan on a wire rack as soon as
it is removed from the oven and poke it all over with a long narrow
wooden or metal skewer. Brush half the lemon syrup on the cake and let
cool for 10 minutes. Remove the cake from the pan and place it upside
down on the wire rack. Brush the bottom and sides with the remaining
lemon syrup and let the cake cool completely before serving.
Serves about 8.
Received on Thu Mar 27 18:42:54 2008