Last month, I was not happy with the 7-Up pound cake, it was very dry. I added extra flour as is usually needed to make a cake at altitude. It didn’t need it, so I also suspect it doesn’t need the full 3-1/2 cups below 5000 feet either. I’ve amended the entry to reflect this.
I was going to make it again to see for sure, but at the last minute decided to go a different route and adapt a sour cream pound cake to include lemon and poppy seeds. This is what we call baking by committee. When I polled everyone at work to see what they wanted, well this is what happens. Though I must admit, the citrus is all me. Besides chocolate desserts, I love citrus desserts, especially in summer. So lemon cake it had to be.
Sour Cream Lemon-Poppy Seed Pound Cake
You’ll want to prep the lemon juice, lime juice and zests ahead of time.. You’ll need 2 lemons and 3 limes to complete the recipe.
- 2 ½ cups sugar
- 6 large eggs, room temperature
- 1 tbsp lemon zest
- 1 tbsp lime zest
- 2 tbsp lemon juice
- 2 tbsp lime juice
- 2 sticks (1 cup) melted butter, cooled slightly
- 1 cup sour cream
- Dash of salt
- 1/2 tsp baking soda
- 3 cups flour
- 2 tbsp poppy seeds
Bundt or Angel Food pan, greased and floured
Preheat oven to 300 degrees.
Mix sugar, eggs, zests, lemon, juice, limejuice, sour cream, butter and salt until well blended. Mix together flour and baking soda. Add flour mixture in three sections to egg mixture, mixing until blended, but do not over blend. Fold in poppy seeds. Pour into prepared pan and bake for 75-90 minutes until toothpick comes out clean. Cool 10 minutes, or until cool to touch, then remove from pan to cool completely, about 2 hours.
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1 tbsp lime juice
- Dash of vanilla extract
Whisk together until smooth. Pour over the top of cooled cake. Let set about 10 minutes until set.
Links to some of my other citrus desserts: