Lemon Poppy Seed Pound Cake Recipe

Steps

1. 1
   Preheat the oven to 350°F (175°C).
2. 2
   Zest two lemons using a microplane to get about 1 tablespoon of zest; set aside.
3. 3
   Warm the milk in the microwave for 20-40 seconds until warm but not scalding. Stir in the lemon zest and, if desired, a small amount of dried lavender. Let it steep for about 5 minutes.
4. 4
   Juice the lemons to get about 1/3 cup of fresh lemon juice; set aside.
5. 5
   In a medium bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds until combined.
6. 6
   In a large bowl, whisk together the melted butter, sour cream, lemon juice, and eggs. Optionally add the infused lemon-zest milk and whisk until fully combined.
7. 7
   Combine the dry and wet mixtures, stirring gently just until the flour disappears—avoid overmixing to prevent a dense, gummy texture.
8. 8
   Pour the batter into a greased loaf pan lined with parchment paper, then gently shake or smooth the top with a spatula.
9. 9
   Bake at 350°F for 60-80 minutes, loosely tenting with foil around the 50-minute mark to prevent over-browning. Check doneness with a toothpick inserted in the center, then let cool completely.
10. 10
    To make the glaze, mix powdered sugar with lemon juice gradually, whisking until it reaches a thick but pourable consistency.
11. 11
    Drizzle the glaze over the cooled cake as desired, then garnish with fresh lemon zest right before serving and enjoy.