Lemon-Poppy Seed Pound Cake

Published March 1, 2002.

Why this recipe works:

We set out to formulate a superior lemon pound cake recipe (fine-crumbed, rich, moist, and buttery) while making the process as simple and foolproof as possible. Using a food processor ensured perfect emulsification of the eggs, sugar, and melted butter; adding baking powder to the cake… read more

We set out to formulate a superior lemon pound cake recipe (fine-crumbed, rich, moist, and buttery) while making the process as simple and foolproof as possible. Using a food processor ensured perfect emulsification of the eggs, sugar, and melted butter; adding baking powder to the cake increased lift and produced a consistent crumb; and finishing the cake with lemon sugar syrup delivered a blast of flavor.

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One 9 by 5-inch Cake, Serving 8

You can use a blender instead of a food processor to mix the batter. To add the butter, remove the center cap of the lid so it can be drizzled into the whirling blender with minimal splattering. This batter looks almost like a thick pancake batter and is very fluid.

Ingredients

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