Best Pound Cake EVER!

OK, so maybe not the best ever, but definitely amazing. And amazingly easy to make. I still think the frozen Sara Lee pound cake is my all time favorite. But this isn’t so bad either. The ones they sell at starbucks are actually pretty good too. I could have added more poppy seeds, but too late now. Besides poppy seeds get stuck in my teeth sometimes. Not very attractive. You can’t see the whole cake in the picture, but it looks pretty nice with a big belly bump in the middle that reveals the inner goods. The texture is just dense enough that you can’t hit someone over the head with it, but bready enough to make it a good tea time snack with some dunking in tea or whatever other liquid. I wanted to do a lemon poppy, but no lemons in the house, so I used oranges instead. Gives it a real good flavor.

MAKES 1 5″x9″ cake

3 eggs
170g (1¼ cup) flour
170g (just a little less than 1 cup) sugar
170g (1½ sticks) butter, melted
2.5g (¼ teaspoon) baking powder
Zest of 2 oranges
1 tablespoon poppy seed
1 teaspoon vanilla extract

Preheat oven to 325 degrees (170 celcius).

Butter and flour mold and set aside. Melt the butter and set aside.

Beat the eggs in a bowl. Using a wisk add vanilla, zest and poppy seed and mix. Add sugar and mix. Add flour and baking powder and continue mixing with a wisk until homogenous. Add melted butter. Once everything is incorporated, pour the batter into mold and put it into oven right away. Bake for about 55 minutes. Once a toothpick comes out clean, take the cake out of the oven and the mold and let cool.

It’s so easy!


July 28, 2009. To Make.

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