We love the kind of cake that fits seamlessly into every meal. The great thing about any pound cake is it’s versatility and whether it’s served alone alongside a cupa joe in the morning (helloooo, mid-morning snack) or as a sweet ending to a hearty dinner, this light and crumbly cake is something you’ve simply gotta try at home for yourself. And, like any good cake should, it’s sure to bring a little joy in your life!
Meyer Lemon Poppy Pound Cake
Yields 4 loaves
2 pounds powdered sugar
1 1/2 pounds butter at room temperature
1/2 cup Meyer Lemon juice
6 cups all purpose flour
4 tablespoons lemon zest*
1 1/2 tablespoons poppy seeds
*Remember to clean the skins of your citrus whenever adding zest to a recipe!
In a large bowl, cream the butter and sugar together with an electric mixer until pale and fluffy. With the mixer on medium speed, add one egg at a time until combined. Then, slowly add flour until combined. Divide mixture into two mini loaf pans (5-1/2″ x 3″ x 2-1/2″) and sprinkle the tops with a little extra sugar (optional). Bake at 350 degrees for 1 hour. Cool for 15 minutes then turn loaves out onto wire racks to cool completely. Serve with Meyer Lemon Marmalade.