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Servings: 8
Ingredients
- Recipe adapted from Flour By Joanne Chang {pg 70 & 72}
- French Lemon-Poppy Pound Cake
- Ingredients
- 2 Cups Cake Flourâ¨
- ¾ tsp Baking Powderâ¨
- ½ tsp Sea Salt or Kosher Salt
- â¨Â½ Cup + 3 Tbsp (1 3/8 sticks/156 grams) Unsalted Butter, melted and cooled to slightly warmâ¨
- ¼ Cup (60 grams) Heavy Creamâ¨
- 3 Tbsp Lemon Zest
- â¨1 Tbsp Fresh Lemon Juice
- 3 Tbsp Poppy Seeds
- â¨4 Large Free-Range Eggsâ¨
- 1 ¼ cups Granulated Sugar
- â¨â¨For the Lemon Glazeâ¨
- ½ Cup Powdered/Confectionersâ Sugarâ¨
- 1-2 Tbsp Fresh Lemon Juice
View Full Recipe at Seasaltwithfood
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 8 servings | |
| Calories 277 | |
| Calories from Fat 26 | 9% |
| Total Fat 3.06g | 4% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 266mg | 11% |
| Potassium 70mg | 2% |
| Total Carbs 59.61g | 16% |
| Dietary Fiber 1.5g | 5% |
| Sugars 31.59g | 21% |
| Protein 3.52g | 6% |
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