City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Lemon Poppy Seed Whipped Cream Pound Cake
July/Aug 2010

Heavy cream replaces butter in this pound cake, making it lighter. You might want to call it a half-pound cake.

1 c. whipping cream, chilled

4 large eggs

1 c. sugar

1 t. vanilla

grated zest of a lemon

2 c. all-purpose flour

2 t. baking powder

1/4 t. salt

1/3 c. poppy seeds

Preheat the oven to 350°F. With an electric mixer, whip the cream until stiff then set it aside. In a large bowl, beat the eggs for a minute, then slowly add the sugar, beating the mixture until it’s thick and pale yellow. Beat in the vanilla and lemon zest.

In another bowl, stir together the flour, baking powder and salt. Sprinkle half the dry ingredients over the beaten eggs and fold them in with a spatula, then fold in the whipped cream, the remaining flour and the poppyseeds.

Spread the batter into an 8” x 4” loaf pan that has been sprayed with nonstick spray and bake the cake for 45 to 50 minutes, until it’s golden and the top is springy to the touch. Makes 1 cake.