I am at home with my wonderful husband to be, and what do you know, it is pouring buckets outside! I shouldn't be surprised...I do live in Oregon. On this very rainy occasion I did what I do best; bake. There is something about this type of weather that seems to triggers my inner homemaker. I decided on a lemon poppy seed pound cake to lift our spirits; and thus I will share it with you! Bon appetit!
- 2 Cups Whole Wheat Pastry Flour
- ¾ tsp Baking Powder
- ½ tsp Sea Salt
- 1 Tbsp good quality Vanilla Extract
- ½ Cup + 3 Tbsp salted Butter, melted and cooled to warm
- ¼ Cup Organic Whole Milk
- Lemon Zest from 1 large Lemon
- 1 Tbsp Fresh Lemon Juice (about 1/2 a lemon)
- 3 Tbsp Poppy Seeds
- 4 Large Free-Range Eggs
- 1 ¼ Cups Unbleached Sugar
Grease and flour a loaf pan, preheat the oven to 350 degrees.
Whip the following ingredients together for about 5 minutes: vanilla, butter, milk, lemon zest, lemon juice, eggs, and sugar. In a separate, large bowl combine: flour, baking powder, salt, and poppy seeds, mix very well. Then pour dry ingredients into the prepared wet ingredients, and fold mixture together with a spatula until batter is smooth.
Pour batter into oven-ready pan. Bake for about 1 hour, until golden and a toothpick comes out mostly clean.
|Possible wedding cake flavor :) Bon appetit!|