By Victoria Hart Glavin of Tiny New York Kitchen
The burst of citrus flavor in this pound cake should bring on the anticipation of spring!
- 3/4 Cup Unbleached Flour
- 3/4 Cup Cake Flour
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1 Tablespoon Poppy Seeds
- 1/2 Cup Sour Cream
- Zest of 1 Lemon
- Juice of 1 Lemon
- 1 Teaspoon Vanilla Extract
- 1 Cup Softened Unsalted Butter
- 1 Cup Sugar
- 2 Large Eggs (Room Temperature)
- Lemon Glaze (Optional)
Preheat oven to 350 degrees. Grease an 8-inch loaf pan and set aside. In a medium-size bowl, combine flour, cake flour, baking powder, and kosher salt. Stir in poppy seeds. In a small-size bowl combine sour cream, lemon zest, lemon juice, and vanilla. Set aside. In another medium-size bowl beat butter for 2 minutes. Add sugar and beat for 5 minutes until light and creamy. Add eggs one at a time making sure to beat well after each addition. Slowly add flour mixture alternately with sour cream. Beginning and ending with flour mixture. Pour into loaf pan and place in oven. Bake for 40 to 50 minutes until done. Remember that each oven heats differently so test at 40 minutes. . Remove from oven and transfer pan to wire rack. Let cool in pan for 10 minutes. Remove from pan and let cool completely. Drizzle with Lemon Glaze. Cake can be stored, in an airtight container, at room temperature for up to 5 days. Makes 1 loaf.
- 5 Tablespoons Fresh Lemon Juice
- 1 1/2 to 1 3/4 Cups Powdered Sugar
In a small-size bowl, whisk together lemon juice and powdered sugar until smooth. For a thicker glaze, add more sugar. For a thinner glaze add more lemon juice. Makes about 1 1/2 cups
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.