Lemon Poppy Seed Pound Cake

Here's a lovely Lemon Poppy Seed Pound Cake adapted from The Cake Bible. It's perfect to serve for an afternoon snack or tea.  Lemon oil, zest, and a simple syrup made with freshly squeezed juice ensure bright lemon flavor, while the poppy seeds add a subtle nutty crunch.  For the best flavor and texture, bake this bread a day or two ahead of time and store it in the refrigerator wrapped well in plastic wrap.

Items used to make this recipe:

(affiliate links)

• professional loaf pan https://amzn.to/2uCEsPM

• the cake bible https://amzn.to/2WxAeF5

• lemon squeezer https://amzn.to/2WwmD0E

• microplane zester grater https://amzn.to/2V8tJYP

• food grade lemon oil https://amzn.to/2M8yXnF

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Lemon Poppy Seed Pound Cake

makes one 8x4-inch loaf pan (or two 8 x 2 1/4 x 2 1/4 cocktail loaf pans if you can find them)

Printable Recipe

Ingredients

Pound Cake:

• 3 tablespoons whole milk

• 3 large eggs, room temperature

• 1 teaspoon pure lemon oil (not extract)

• 1 1/2 cups sifted all purpose flour

• 3/4 cup granulated sugar

• 3/4 teaspoon baking powder

• 1/4 teaspoon fine salt

• 1 tablespoon finely grated lemon zest, lightly packed

• 3 tablespoons poppy seeds

• 13 tablespoons unsalted butter, room temperature

Lemon Syrup:

• 4 tablespoons freshly squeezed lemon juice

• 6 tablespoons granulated sugar

Directions

To Make the Pound Cake:  

1. Preheat oven to 350F and spray loaf pan with flour/oil baking spray.

2. In a small bowl, combine the milk, eggs, and lemon oil; set aside.

3. In the bowl of a stand mixer fitted with the paddle or BeaterBlade attachment, combine the flour, sugar, baking powder, salt, lemon zest, poppy seeds, and butter; beat on medium speed for 30 seconds.

4. Add half of the reserved egg mixture and beat for 20 seconds, repeat with the remaining half of the egg mixture (scrape sides of bowl if necessary).

5. Pour batter into prepared loaf pan and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.

To Make the Simple Syrup:  

1. A few minutes before the bread is done baking, heat the lemon juice and syrup together until the sugar dissolves.

2. When the pound cake comes out of the oven, use a skewer or toothpick to poke holes all over the surface.

3. Brush the warm simple syrup all over the loaf.

4. Cool for 10 minutes before removing from pan.

5. Wrap well in plastic wrap and refrigerate for a day or two before serving.

adapted from The Cake Bible

Coffee Toffee Mocha Crunch Cake

I recently entered a recipe contest featuring frozen pound cake.  I didn't win the contest (I got 4th place), but I had fun spending the morning in the kitchen coming up with this creation.  Here's my entry:

Start with a partially thawed pound cake. Cut it into single-size portions about 1 1/2 inches thick using a serrated bread knife.

Cut each portion horizontally into 3 even layers.

That was easy. Now we get to put yummy stuff between the layers.

Pipe some lightly sweetened whipped cream on the bottom and middle layers, then sprinkle on toffee bits. I prefer Skor toffee bits because they have include chocolate. If you prefer, you can use Heath toffee bits which do not include chocolate.

Assemble the 3 layers together, drizzle mocha ganache on top, and sprinkle with more toffee bits. Serve immediately.

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3G5Tlwr

• serrated bread knife https://amzn.to/2KlkMdX

• disposable piping bags https://amzn.to/2Uqb1jm

• open start piping tip https://amzn.to/2IbgKTB

• toffee bits with chocolate (Skor) https://amzn.to/2IbgKTB

• toffee bits without chocolate (Heath) https://amzn.to/2WZYkZm

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Coffee Toffee Mocha Crunch Cake

Prep Time: 1 hour

makes 6 servings

Printable Recipe

Ingredients

Mocha Ganache:

• 1/2 cup semisweet chocolate chips

• 1/2 cup heavy cream

• 2 teaspoons instant espresso powder

Espresso Cream Filling:

• 1 cup heavy cream, well chilled

• 1/4 cup superfine sugar

• 1 tablespoon instant espresso powder

• 1 teaspoon pure vanilla extract

• 1/4 cup English toffee bits

Additional Items:

• 16-ounce freezer pound cake, thawed

• 1 tablespoon English toffee bits for garnish

Directions

To Make the Mocha Ganache:

1. In a small saucepan, gently heat the cream until small bubbles appear around the edges of the pan.

2. Remove from heat and stir in espresso powder and chocolate chips.

3. Allow the mixture to sit for about 5 minutes, then stir until smooth and glossy.

4. Pour mixture into a glass measure with a pour spout; set aside uncovered at room temperature to cool and thicken slightly.

To Make the Espresso Cream Filling:

1. Place cream, sugar, espresso powder, and vanilla extract into a chilled bowl and beat until stiff peaks form.

2. Cover bowl with plastic and refrigerate until needed.

To Assemble the Cake:

1. Trim 1/4-inch from each end of the thawed cake.

2. Cut the remaining cake vertically into 6 equal portions about 1 1/2-inches wide; then cut each portion horizontally into 3 layers.

3. Place the bottom layer of each portion onto a freezer-safe platter or individual dessert plates and pipe a decorative layer of Espresso Cream Filling using a pastry bag fitted with a star tip, then sprinkle 1 teaspoon of toffee bits on each.

4. Gently place the middle layer on top of the toffee bits, being careful not to squash the decorative piping.

5. Place in freezer for 20 minutes to set.

6. Remove from freezer and pipe another decorative layer of Mocha Cream Filling onto each portion, sprinkle each with another teaspoon of toffee bits, and gently place the top layer of pound cake on top of the toffee bits, again, being careful not to squash the decorative piping; return to freezer for another 20 minutes.

7. Remove from freezer and drizzle Mocha Ganache over each portions and garnish with extra toffee bits. Serve immediately.