Poppyseed Pound Cake

Serving Size: 10-12 servings
Prep Time: 20 minutes

Amount Ingredient
1 c unsalted butter, softened
3 c cake flour, sifted
3/4 teaspoon salt
3 c sugar
7 ea large eggs
2 teaspoon pure vanilla extract
1 cup heavy cream
2 tablespoons poppyseeds

  • Put oven rack in middle position, but do not preheat oven.
  • Generously butter & flour a 10-inch bundt pan or tube pan.
  • Sift together sifted flour and salt into a bowl.
  • Repeat sifting into another bowl (flour will have been sifted 3 times total).
  • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer.
  • Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
  • Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition.
  • Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
  • Fold in the poppyseeds.
  • Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles.
  • Place pan in (cold) oven and turn oven temperature to 350F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours.
  • Cool cake in pan on a rack 30 minutes.
  • Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.
I grew up eating frozen Sara Lee pound cake so I also put some of the cake in the freezer


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