I’m not a big cake fan. I have found that in the last few years whenever I have a choice, I never pick cake as a dessert or treat option. But this may be one of the few that I really like and often go back to again and again. It could be that pound cakes generally do not have frosting although some have icing on them. When they do have icing, I always remove it and just enjoy the cake by itself, or heat my slice up in the oven to get a nice and crispy edge and add a scoop of ice cream. Yum! I’m almost salivating just thinking about it.
So if you are a fan of pound cakes, try this recipe and let me know what you think.
In a medium bowl, combine the flour,
Baking powder and
Whisk all the dry ingredients together and then set aside.
In a small bowl, add the poppy seeds and flour. So for this recipe I used white poppy seeds. But I learned that I do not like white poppy seeds. I am a black poppy seeds kinda gal. But feel free to use which ever color you like.
Mix well and set aside.
In a food processor, add the sugar,
With the food processor running, add the melted butter until well combined.
Pour the egg mixture into a large bowl.
Sift flour mixture over the egg mixture in three steps, whisking gently after each addition until just combined. Fold poppy seed mixture into batter after flour is incorporated.
Pour batter into the prepared pan(s) and bake for 12 to 16 minutes.
Cool in pan for 10 minutes, then turn onto wire rack.
Once the cake(s) has cooled, you can glaze it. I generally don’t like like glaze on my cakes, so I did not make it for this recipe. But I did include the recipe for those who like glaze.