I used to regularly eyeball (and sometimes indulge) in the lemon poppy seed pound cake at Starbucks when I was living in Dubai. Here in countryside France, it is harder to come by. So when the craving hits, I make this wonderful cake instead. It is to die for. We don’t always include the poppy seeds, but you totally can. Try it and let me know how you get on.
Ingredients
- 1 2/3 cups flour (gluten-free works too)
- 1 tsp baking powder
- 1/2 teaspoon salt
- 4 eggs
- 3/4 cup sugar (I’ve tried with coconut sugar but it isn’t quite the same)
- 3/4 cup butter, softened
- 2 tsp vanilla extract
- zest of 1 lemon
- 1/2 cup poppy seeds (optional)
Instructions
- Preheat oven to 175 C. Line a loaf pan with parchment paper
- Combine the flour, baking soda and powder as well as salt in a medium bowl
- In a separate bowl, cream sugar and butter (or use a food processor for this). Add eggs one by one, the vanilla and lemon zest.
- Add dry ingredients to the liquid ones and mix just until combined. Fold in the poppy seeds.
- Pour into baking loaf pan. Bake for 40-50 minutes until fully baked.
