Lemon Poppy Seed Pound Cake
April 16, 2012 in candy
Strawberries are one of those things that I have a real love/hate relationship with. I love them because they are delicious but I hate them because it seems like the day after I buy them, I find a moldy one down at the bottom of the container. I, of course, go nuts thinking WHAT IF THAT STRAWBERRY TOUCHED ALL THE OTHERS?! and end up throwing the whole thing out.
That happened last week.
This week I bought more strawberries. A lot of strawberries.
Whenever I overbuy strawberries, I start thinking about pound cakes or angel food cakes or anything that I could turn into strawberry shortcake. Because why eat plain strawberries when you can put them on cake and top them with whipped cream?!
This Lemon Poppy Seed Pound Cake was perfect for a shortcake-like dessert. Lemon and strawberry is an amazing combination and the poppy seeds added a fun texture with just a bit of nuttiness. I expected my kids to turn their noses up to it when they saw the “black spots” but they loved it!
Two years ago: Chocolate Peanut Butter Biscotti
adapted from Cooking Light
Ingredients
Instructions
- Preheat oven to 350F.
- Coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 teaspoon flour. Set aside.
- Beat butter and sugar at medium speed with a mixer until well-blended (about 4 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla.
- In a separate bowl, combine 1⅔ cups flour and next 4 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
- Pour batter into prepared pan; bake in preheated oven for 1 hour or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
I love lemon poppy seed anything!
PS: I am SLOWLY making my way through my reader….
I think I saw you making this over the weekend on IG — it turned out so nice! I just bought a bunch of strawberries this weekend too :) I brought some for lunch — great minds ;)
Another delicious looking recipe from you! My kids love lemon anything – I’ll have to add this to my list of recipes to try!
You think I was kidding about clicking around all over your bog, didn’t you? :) Catching up on my Reader…
when I bring home strawberries in the plastic carton with a lid I store them upside down in the frig.I figure they have been right side up for awhile and I think they last longer since the bottom ones get air to them and I can see if there any moldy ones. Love ur blog.
Can I have a slice right now?? :)
Yum! Lemon + poppyseed + strawberries screams summer to me!
Mmm one of my all time fav’s! Yum
I am so with you on strawberries – I hate how quickly they go from perfect to moldy! I’ve been using mine in breakfasts lately, but now you have me thinking about dessert ideas too!
Yum! I love strawberries and I’ve really been craving them since the weather has been getting warmer. This recipe looks absolutely fantastic!
Holy cow, lemon poppy seed is my favorite.
Ever.
:)
[...] I ever thought about flavoring an Angel Food Cake, until my friend Amanda tweets about making a Lemon Poppy Seed Pound Cake. I love pound cake, but I wanted something a little lighter. All of the sudden I thought, I wonder [...]
I love lemon poppy seed cake, but cannot remember the last time I made it, ah!
I’ve never mad pound cake (or at least don’t remember it) I’m ashamed of myself! Must make this!
FYI- Moldy blueberries freak me out more than moldy strawberries. ha!
YUM, I’d go for this cake as a base for my strawberry shortcake any day! I’ve run across a couple helpful things when it comes to keeping strawberries fresh, and I hope you’ll find them useful: http://thegingersnapgirl.blogspot.com/2012/03/strawberry-tid-bits-and-tart.html and http://tracystreasury.com/do-it-yourself/Organizing/fridge/smart.html