Lemon Poppyseed Mini Pound Cakes
Lemon juice and zest in the batter gives these tender-crumb pound cakes lots of bright, lemony flavor. Top with a lemony glaze, or just sprinkle with confectioners’ sugar. Pound cakes of any size are an easy dessert to pack and carry to a shower, holiday gathering, picnic or party.
- 3 3/4 cups (376 grams) sifted Swans Down® Cake Flour (sift before measuring)
- 1 teaspoon (5.5 grams) baking powder
- 1/8 teaspoon salt
- 2 1/3 cups (463.5 grams) granulated sugar
- 3 tablespoons (39.5 grams) lemon juice
- 1 tablespoon (2 grams) lemon zest
- 1 pound (454 grams) unsalted butter, room temperature
- 8 large eggs (409 grams), room temperature
- 3 tablespoons (27.5 grams) poppyseeds
- 1 teaspoon (5 grams) vanilla extract
- 3 cups (357.5 grams) confectioners’ sugar
- 3 tablespoons (43.1 grams) lemon juice
- 3 tablespoons (45 grams) heavy cream
- 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.
- Sift the flour, baking powder and salt together into a small bowl; repeat twice more (ingredients should be sifted together 3 times).
- In a separate bowl, combine sugar with lemon juice and lemon zest and mix well.
- 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.
- 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.
- Make Lemon Glaze: Whisk together the confectioners’ sugar, lemon juice and heavy cream.
- 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.