Lemon Poppy Seed Pound Cake

Ingredients:

• 1 cup (226g) unsalted butter, softened

• 1 ½ cups (300g) granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• Zest of 2 lemons

• 3 tbsp lemon juice

• 2 cups (250g) all-purpose flour

• 2 tbsp poppy seeds

• 1 tsp baking powder

• ¼ tsp salt

• ½ cup (120ml) whole milk

For the Lemon Glaze:

• 1 cup powdered sugar

• 2–3 tbsp fresh lemon juice

• 1 tsp poppy seeds (optional for extra topping)

Instructions:

1. Preheat Oven & Prepare Pan:
   Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

2. Cream Butter & Sugar:
   In a large bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes).

3. Add Eggs & Flavorings:
   Beat in eggs one at a time. Add vanilla, lemon zest, and lemon juice. Mix until combined.

4. Mix Dry Ingredients:
   In a separate bowl, whisk together flour, poppy seeds, baking powder, and salt.

5. Combine Wet & Dry:
   Add dry mixture to wet ingredients in 2 additions, alternating with milk. Mix until just combined.

6. Bake:
   Pour batter into prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

7. Glaze:
   In a small bowl, mix powdered sugar and lemon juice until smooth. Drizzle over cooled cake. Sprinkle with poppy seeds if desired.