Lemon Poppy Seed Pound Cake

• FOR THE POUND CAKE:
• 3 Tablespoons Whole Milk
• 3 whole Large Eggs, Room Temperature
• 1 teaspoon Pure Lemon Oil
• 1-1/2 cup Sifted All-Purpose Flour
• 3/4 cups Granulated Sugar
• 3/4 teaspoons Baking Powder
• 1/4 teaspoons Fine Salt
• 1 Tablespoon Finely Grated Lemon Zest, Lightly Packed
• 3 Tablespoons Poppy Seeds
• 13 Tablespoons Unsalted Butter, Room Temperature
• FOR THE SIMPLE SYRUP:
• 4 Tablespoons Freshly Squeezed Lemon Juice
• 6 Tablespoons Granulated Sugar

1. For the bread:
2. Preheat oven to 350u0b0F and spray an 8x4 loaf pan (4-cup capacity) with flour/oil baking spray.
3. In a small bowl, combine the milk, eggs, and lemon oil; set aside.
4. In the bowl of a stand mixer fitted with the paddle or attachment, combine the flour, sugar, baking powder, salt, lemon zest, poppy seeds, and butter; beat on medium speed for 30 seconds. Add half of the egg mixture and beat for 20 seconds, repeat with the remaining egg mixture (scrape sides of bowl if necessary).
5. Pour batter into prepared loaf pan and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
6. For the simple syrup:
7. A few minutes before the bread is done baking, heat the lemon juice and sugar together until the sugar dissolves. Remove the pound cake from the oven and use a skewer or toothpick to poke holes all over the surface. Brush the warm simple syrup all over the loaf. Cool for 10 minutes before removing from pan. Wrap well in plastic wrap and refrigerate for a day or two before serving.
8. Recipe adapted from The Cake Bible.

cake, milk, eggs, lemon oil, flour, sugar, baking powder, ubc, lemon zest, poppy seeds, unsalted butter, simple syrup, freshly squeezed lemon juice, sugar

Taken from tastykitchen.com/recipes/breads/lemon-poppy-seed-pound-cake/ (may not work)