Lemon-Poppy Pound Cake with Brown Butter Glaze

/ By Carmela| Daily Journal, Delicious Recipes, Kitchen Journal, Sweet Cravings

Lemon Poppy Pound Cake with Brown Butter Glaze

 

Lemon Poppy Seed Brown Butter Glaze

Lemon Poppy Seed Brown Butter Glaze

Lemon Poppy Seed Brown Butter Glaze

 

Poppy Seed – Graham Filling

Lemon Poppy Seed Brown Butter Glaze

Lemon Poppy Seed Brown Butter Glaze

Lemon Poppy Seed Brown Butter Glaze

Lemon Poppy Seed Brown Butter Glaze

Lemon Poppy Seed Brown Butter Glaze

Lemon Poppy Seed Brown Butter Glaze

Lemon Poppy Seed Brown Butter Glaze

Lemon Cake:

Lemon Poppy Seed Brown Butter GlazeLemon Poppy Seed Brown Butter GlazeLemon Poppy Seed Brown Butter Glaze

I sifted the cake flour and the baking powder to make sure it was airy and no grainy pieces.

Lemon Poppy Seed Brown Butter GlazeLemon Poppy Seed Brown Butter GlazeLemon Poppy Seed Brown Butter GlazeLemon Poppy Seed Brown Butter GlazeLemon Poppy Seed Brown Butter GlazeLemon Poppy Seed Brown Butter GlazeLemon Poppy Seed Brown Butter Glaze

Lemon Poppy Seed Brown Butter Glaze

The look of the cake after I took it out of the oven. Slightly burnt in one side so make sure you turn your cake mid way to have an even coloring.

Brown Butter Glaze: 

Different stages of Brown Butter

Lemon Poppy Seed Brown Butter GlazeLemon Poppy Seed Brown Butter GlazeLemon Poppy Seed Brown Butter Glaze

Don’t over cook your butter because instead of having something with a nutty flavor you’ll end up with a charcoal flavor. 

Lemon Poppy Seed Brown Butter GlazeLemon Poppy Seed Brown Butter GlazeLemon Poppy Seed Brown Butter GlazeLemon Poppy Seed Brown Butter GlazeLemon Poppy Seed Brown Butter Glaze

Lemon Poppy Seed Brown Butter Glaze

Lemon Poppy Seed Brown Butter GlazeLemon Poppy Seed Brown Butter Glaze

 

Lemon Poppy Seed Cake with Brown Butter Glaze
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Cake
  1. 4 large eggs
  2. 1½ cups natural yogurt
  3. 1 tablespoon vanilla extract
  4. 2¼ cup Cake flour
  5. 1 tablespoon baking powder
  6. ¾ teaspoon salt
  7. ¾ cup unsalted butter
  8. 1¼ cups white sugar
  9. zest of one lemon
  10. 1 tbsp of Lemon Juice
Poppy Seed – Graham Filling
  1. ¼ C White Sugar
  2. 1/3 C Milk
  3. 1 tbsp salted butter
  4. ½ C poppy seeds
  5. ¼ C graham crumbs
Brown Butter Glaze
  1. 1 tbsp poppy seed
  2. ¼ C unsalted butter
  3. ¾ c powder sugar
  4. 1 tsp grated lemon zest
  5. 1 tbsp milk
  6. 1 tsp lemon juice
Instructions
  1. Preheat oven to 350ºF and grease a 9-inch bundt pan. Set aside.
Poppy seed – graham filling
  1. In a medium sauce pan, stir sugar, milk and butter. Keep stirring and bring the mixture to a boil or until the sugar has melted. Take off the flame and mix in the poppy seeds and graham crumbs until well combined. Set aside.
Cake
  1. Sift flour, baking powder and salt in a bowl and set aside.
  2. Cream Butter, sugar and lemon zest for at least 4 minutes. Add in Eggs one at a time and scrape the pan between additions.
  3. Add the dry ingredients in 3 additions and mix until combined and then pour in the yogurt.
  4. Place 2 cups of cake batter onto prepared bundt pan. Spread poppyseed-graham mix, it doesn’t have to be even. Then pour the rest of the cake batter.
  5. Bake for 45-50 minutes, or until cake tester comes out clean of cake batter.
  6. Let cake cool and then add the glaze.
Glaze
  1. In a pan, melt butter until it changes color from yellow to amber and it releases a nutty smell (this is where the name beurre noisette comes from, which means hazelnut butter in French). This takes 5-8 minutes. Strain the melted butter and throw out the burnt pieces. Set aside and let it cool.
  2. In a medium size bowl, mix powdered sugar, zest, milk, lemon juice and melted butter. Mix until the glaze has a smooth and glossy finish.
  3. Pour over the cake and then sprinkle the poppy seed before the glaze sets.
  4. Cake can be kept at room temperature for 3 days and the refrigerator up to a week in a re-sealable container.
Carmela's Journal http://www.carmelasjournal.com/

 

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