As someone who wakes up and almost immediately begins to crave sugar (so bad, I know), this is the perfect kick start to my day.
This gem was also adapted from A Thought for Food and I couldn’t resist something both tart and sweet. The resulting cake was bright and citrusy, with the distinct taste of poppy seed that can only be described as…poppy seed (sidenote: how do you describe the taste? My dad will argue emphatically that they are tasteless and my only argument is that…they’re not?) The cake was a little lighter than your typically dense pound cake, but due, I can only imagine, to the substitution of nearly all butter for a heap of applesauce.
More sugar! Hoorah!
LEMON POPPY SEED POUND CAKE
(adapted from A Thought for Food)
3 tablespoons milk
3 eggs
1 1/2 teaspoons vanilla
1 1/2 cups flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 tablespoons lemon zest
3 tablespoons poppy seeds
2 tablespoons butter
1/2 cup applesauce
For the glaze:
1/4 cup sugar
1/4 cup lemon juice
Preheat the oven to 350 degrees. Butter and flour a loaf pan and set aside. In a small bowl, combine eggs, milk and vanilla. Set aside. In a medium mixing bowl, combine flour, baking powder, salt, lemon zest and poppy seeds. Gradually add butter, applesauce and egg mixture. Pour batter into pan and bake for 55 minutes to an hour.
While cooking, prepare the lemon glaze. Heat sugar and lemon juice over medium heat until dissolved, stirring constantly. Remove from heat and pour over pound cake.
As an aside–Broho at dusk. How cool is twilight?
