Lemon Poppy Seed Pound Cake

Ingredients for the cake:

• 3 tablespoons milk
• 3 large eggs
• 1½ teaspoons vanilla extract
• 1½ cups (360 ml) sifted cake flour
• ¾ cup (18 0ml) sugar
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon (loosely packed) grated lemon zest
• 3 tablespoons (dry) poppy seeds
• 13 tablespoons unsalted butter, at room temperature

Ingredients for the lemon syrup:

• ¼ cup (4 tablespoons, 60 ml) plus 2 tablespoons sugar
• ¼ cup (4 tablespoons, 60 ml) fresh lemon juice

Instructions:

• preheat oven to 350 °F (175 °C)
• grease a 4-cup (= 8x4 inch = 20x10 cm) or 6-cup loaf pan
• line the bottom with parchment or waxed paper, and grease & flour the paper
• or: grease & flour a fluted tube pan
• lightly combine the milk, eggs, and vanilla in a medium-size bowl
• in a large mixing bowl, combine the cake flour, sugar, baking powder, and salt
• add the lemon zest and poppy seeds
• 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 the speed to medium (high if you're using a hand mixer)
• beat for 1 minute
• scrape down the sides of the bowl
• gradually add the remaining egg mixture in two batches, beating for 20 sec after each addition, and scraping down the sides of the bowl as necessary
• spoon the batter into the prepared pan, and smooth the surface with a spatula (the batter will be almost ½ inch from the top of a 4-cup loaf pan). If your pan is slightly smaller, use any excess batter for cup cakes
• bake, covering the pan loosely with buttered aluminum foil after 30 minutes, to prevent overbrowning, until a toothpick inserted in the center comes out clean (55 to 65 minutes, 35 to 45 minutes in a fluted tube pan)
• to get an attractive split down the middle of the crust, wait until the natural split is about to develop (when the cake has cooked about 20 minutes), and then use a lightly greased sharp knife to make a shallow mark about 6 inches long down the middle of the cake (this must be done very quickly, so the oven door doesn't remain open very long, or the cake will collapse). When the 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 together until the sugar has dissolved
• as soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a wire tester or wooden skewer, and brush it with half the syrup. Cool the cake in the pan for 10 minutes
• loosen the sides of the cake 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 invert it onto a greased wire rack.
• Brush the sides with the remaining syrup and allow to cool completely.
• store the cake for 24 hours, tightly wrapped in plastic wrap (to give the syrup a chance to distribute evenly)
• serve at room temperature
• makes 8 portions
• tightly wrapped, the cake will keep for 3 days at room temperature, week in refrigerator, and
• 2 months in the freezer

[The New Basics Cookbook, J. Rosso & S. Lukins]