Lemon, Sour Cream and Poppy Seed Pound Cake
- 3 cups (400 g) cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons poppyseeds
- 1 cup (230 g) unsalted butter, room temperature
- 3 cups (600g) sugar
- 6 eggs, room temperature
- 1/4 cup (60 g) fresh lemon juice
- 1 1/2 tablespoon grated lemon peel
- 1 cup (230 g) sour cream
Preheat oven to 325°F. Grease and flour 16-cup tube pan, or two 9-inch loaf pans.
Sift flour, baking soda and salt into medium bowl, stir in the poppy seeds; set aside. Beat butter in large bowl until fluffy, then slowly add sugar and beat for 5 minutes. Add eggs 1 at a time, beating well after each addition. Add in lemon juice and zest. Using rubber spatula, fold in dry ingredients, then the sour cream, do not overmix at this point. Transfer batter to prepared pan.
Bake cake until a toothpick inserted near center comes out clean, about 1 hour 15 minutes. Let cake cool in pan on rack 15 minutes. Run a knife around the cake to detach from the pan. Turn out cake. Carefully turn cake right side up on rack and cool completely.
