Lemon Poppy Seed Poundcake #Recipe

     Often people tell me my soaps smell good enough to eat.  I laugh and say you will only do that once.  Some scent combinations are taken right from the kitchen like my lemon & poppy seed soap.  The poppy seeds stay whole and suspended just like in baked goods.  The texture of the poppy seeds give a gentle exfoliating element and it is great for gardeners who want to wash the dirt off after the pleasure of digging in Mama Earth.

     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 Cake

1/2 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.