Lemon Poppy Seed Pound Cake

For a smaller crowd, you can halve this recipe and bake in a 9x5-inch loaf pan for about 1 hour. This is the perfect cake to serve with ripe strawberries. I like to macerate strawberries with a little sugar--just enough to get the juices going. At the last minute, I added a chiffonade (oh how I love that word) of basil, which is purely optional but a nice summery touch.

 

Lemon Poppy Seed Pound Cake

 

One 10-inch Bundt cake (16 servings)

 

Have all ingredients at room temperature, about 70°F. Preheat the oven to 325°F. Rub the inside of a 10-inch Bundt pan with softened butter and coat lightly with all-purpose or cake flour.

Combine in the bowl of a stand mixer fitted with the paddle attachment:

3 cups (595g) sugar

Finely grated zest of 4 lemons

Mix on low speed for 2 minutes. Add:

4 sticks (1 pound or 455g) unsalted butter, softened

Increase the speed to medium-high and beat until light and fluffy, 5 to 7 minutes. Scrape down the sides of the bowl and the paddle.

Beat in one at a time:

8 large eggs

beating well after each addition. Scrape down the bowl and paddle again.

On low speed, add slowly, mixing only until thoroughly blended:

4 cups sifted (400g) cake flour

3 tablespoons poppy seeds

½ teaspoon salt

Add and mix until combined:

⅓ cup (80g) lemon juice

2 teaspoons vanilla

Scrape the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Let cool for 15 minutes in the pan, then invert onto a rack and let cool completely.

 

To make a simple glaze (totally optional--I like it because it adds a really sour lemon flavor), combine in a small bowl:

1¼ cups (130g) powdered sugar, sifted

Finely grated zest of 1 lemon

3 tablespoons to 1/4 cup (45 to 60g) lemon juice

Stir until smooth. Pour over the cake, allowing it to run down the sides. Before the glaze hardens, sprinkle with:

Poppy seeds

 

 

A New Generation of JOY

 

In the nearly ninety years since Irma Rombauer self-published the first Joy of Cooking, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. They developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

 

On Sale November 12, 2019

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