There is nothing better than sitting by the fire place, with a slice of pound cake, and a hot cup of hot coffee or hot chocolate. While some people think that there is nothing special about pound cake, I believe, you really can’t bake a better cake, for a cold winter-y day. Therefore, you won’t be surprised to know, that pound cakes are my favorite winter cakes. Easy to bake, delicious, rich, and tasty, what else do you need on a rainy day?Lemon and poppy seeds goes great together. The lemon completes the poppy seed perfectly, and gives a sweet and sour flavor. If you don’t like poppy seeds this cake is not for you, but if you are a fan of the little black seed, this cake is going to win you harts, and belly.
Lemon poppy seed pound cake
- 1 1/2 cups 210 gr/7.4 oz plain flour
- 1 cup 200 gr/ 10.5 oz white sugar
- A pinch of salt
- 1 tsp baking powder
- 2 tbsp grounded poppy seeds
- 3/4 cup soy milk you can use any milk you want, my cake is dairy free
- 1/2 cup canola oil
- 2 large eggs
- 1 tsp vanilla extract
- 4 tbsp lemon juice
- Zest of 2 lemons
Pre heat the oven to 350°F (175°C). Line a 8.5'' X 4.5'' (21.5 cm X 11.5 cm) loaf pan with parchment paper.
In a large bowl, mix together flour, sugar, salt, baking powder, and poppy seeds. Set aside.
In a separate bowl whisk together milk, oil, eggs, lemon juice, and lemon zest.
Fold the wet ingredients into the dry mixture. Stir until all ingredients are well combined.
Pour the batter into the pan. Bake for about 60 minutes or until a cake tester comes out clean. Let the cake cool in the pan before serving.
DID YOU MAKE THIS Lemon poppy seed pound cake?
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