Lemon-Poppy Seed Pound Cake

DIRECTIONS

• Preheat oven to 350°F.
• Grease 9x5-inch loaf pan with softened butter and dust with flour.
• In medium bowl, whisk together flour, baking powder, and salt; set aside.
• Take 1 tablespoon of flour mixture and toss with poppy seeds in a small bowl, set aside.
• Melt butter (I use microwave--but be sure not to leave it in too long or it will bubble over).
• In food processor, process sugar and zest until combined--just a few short pulses.
• Add lemon juice, eggs and vanilla; process until combined, about 5 seconds.
• With machine running, add melted butter through feed tube (this should take about 20 seconds).
• Transfer mixture to large bowl.
• Sift flour mixture over eggs in thirds, whisking gently after each addition until just combined.
• Gently fold in poppy seeds until evenly incorporated.
• Pour batter into prepared pan and bake 15 minutes.
• Reduce oven temperature to 325°F and continue baking until deep golden brown and skewer inserted in center comes out clean (about 35 minutes).
• Cool in pan for 10 minutes, then turn onto a wire rack and brush on Lemon Glaze, if desired.
• Cool to room temperature.
• For glaze: While loaf is cooling, bring sugar and lemon juice to a boil in a small nonreactive saucepan, stirring occasionally to dissolve sugar.
• Reduce heat to low and simmer until thickened slightly, about 2 minutes.
• After removing cake from pan, poke entire top and sides with a toothpick.
• Brush top and sides of cake with glaze.
• I like to do this while cake is on cooling rack over sink or waxed paper as it can be messy!