Lemon Poppyseed Pound Cake

Recipe

Prep: 10 minutes

Cook: 1 hour 15 minutes

Serves: 8

Cake:

• 1 pound butter, room temperature

• 1 pound granulated sugar

• 1 pound liquid egg whites (about 2 cups)

• 1 pound flour

• 1 teaspoon vanilla extract

• 2 tablespoons Nielsen-Massey lemon paste (you can use lemon extract)

• Zest of 4 lemons

• 2 tablespoons poppyseeds

Glaze:

• 2 cups powdered sugar

• 1 cup heavy cream

• Zest of 2 lemons

• Juice from 1 lemon

• 1 teaspoon vanilla

Preheat oven to 325. Grease a Bundt pan or loaf pan and coat with flour. Flip upside down and shake off any excess flour.

In the bowl of a stand mixer, beat butter until smooth, about 5 minute. Add the sugar and continue beating for 5 more minutes until the mixture is fluffy

With the mixer on low, gradually add the egg whites. Beat until just combined. Add in the vanilla, lemon paste, lemon zest and poppyseeds. Beat just slightly on low.

Sift in the flour with the mixer on the lowest setting until just combined.

Bake for 1 hour and 15 minutes, or until a toothpick comes out with a few crumbs.. Depending on the size of your pan, your cake may cook faster or slower. If it starts to brown too much around the edges, put foil on top and continue baking. I usually start checking with a toothpick around 45 minutes.