Meyer Lemon Poppy Pound Cake

Looking for a summery dessert for your next picnic… well here you go!

Servings: 4 loaves

Ingredients

• 2 pounds powdered sugar
• 1 1/2 pounds butter at room temperature
• 12 eggs
• 1/2 cup Meyer Lemon juice
• 6 cups all purpose flour
• 4 tablespoons lemon zest* (*Remember to clean the skins of your citrus whenever adding zest to a recipe!)
• 1 1/2 tablespoons poppy seeds

Directions

1. Preheat oven to 350°F
2. In a large bowl, cream the butter and sugar together with an electric mixer until pale and fluffy.
3. With the mixer on medium speed, add one egg at a time alternation with the lemon juice until combined.
4. Then, slowly add flour until combined, then add lemon zest and poppy seeds.
5. Divide mixture into mini loaf pans (5-1/2"x3" x2-1/2") and sprinkle the tops with a little extra sugar (optional).
6. Bake in preheated oven for 1 hour.
7. Cool for 15 minutes then turn loves out onto a wire rack to cool completely.
8. Serve with Meyer Lemon Marmalade.