Lemon Poppyseed Mini Pound Cakes

Ingredients

Cake

• 3 3/4 cups sifted Swans Down® Cake Flour (sift before measuring)
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 2 1/3 cups granulated sugar
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 pound unsalted butter, room temperature
• 8 large eggs , room temperature
• 3 tablespoons poppyseeds
• 1 teaspoon vanilla extract

Lemon Glaze

• 3 cups confectioners’ sugar
• 3 tablespoons lemon juice
• 3 tablespoons heavy cream

Directions

1. Preheat oven to 325℉. Spray 8 mini loaf pans (3.75×2.25×1.25 in.) or 2 standard loaf pans (9x5x3 in.) with nonstick cooking spray with flour.
2. Sift the flour, baking powder and salt together into a small bowl; repeat twice more (ingredients should be sifted together 3 times).
3. In a separate bowl, combine sugar with lemon juice and lemon zest and mix well.
4. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour, a small amount at a time, beating well after each addition. Add poppyseeds and vanilla and beat until thoroughly combined.
5. Divide batter evenly among the loaf pans.
   Transfer pans to a rack set in the middle of the oven. Bake for 32 minutes for mini loaves or 1 hour and 10 minutes for regular loaf pans, or until a toothpick inserted in the center of each cake comes out clean. Remove from the oven and cool on a wire rack for 10 minutes before removing from pans.
6. Make Lemon Glaze: Whisk together the confectioners’ sugar, lemon juice and heavy cream.
7. When cakes are completely cool, place the rack over a baking sheet (to catch drips) and pour the glaze over each of the cakes, allowing the glaze to spill over the sides. Let stand until the glaze is set.