Traditionally a pound cake is made with a pound of flour, a pound of butter and a pound of eggs. Today's recipes are modified a bit and can be flavored in many ways. A double vanilla version which involves steeping milk with vanilla beans is a family favorite. Cocoa powder can be added for a chocolate version. The possibilities are limited only by your imagination.
The cold process soap is made with organic lemon essential oil and poppy seeds. This pound cake is flavored with lemon zest and fresh squeezed lemon juice. Sour cream keeps the cake moist.
Lemon Poppy Seed Pound Cake1/2 cup unsalted butter (room temperature)
1 cup sugar
3 eggs (room temperature)
1/2 cup sour cream
1/2 tsp vanilla
1 1/2 cups flour
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp grated lemon zest (zest of one lemon)
2 Tbsp lemon juice
2 Tbsp poppy seeds
Mix butter and sugar until light and fluffy. Add eggs one at a time and mix until fully combined. Add sour cream and vanilla and mix. Sift together the flour, baking powder and baking soda hen add to the butter mixture and mix just until combined. Add lemon zest, juice and poppy seeds and mix until batter is smooth. Pour into a greased loaf pan or a parchment lined loaf pan and bake at 350 degrees for 50 minutes or so. A toothpick will come out clean.