Lemon Poppy-Seed Pound Cake

My husband, as well as my son and father, totally love any/all desserts made with lemon!  One of Tony's favorite desserts is lemon-poppy seed pound cake.  Since it is Sunday - and I think there should always be dessert served after Sunday dinner, I decided to play around developing a gluten-free version of this classic dessert.  The GF results are as follows:

Ingredients - ALL should be room temperature:

• (1) Cup unsalted butter (*I used Plugra)
• (1-1/2) Cups sugar
• 4 Large Eggs; room temperature
• 1/4 Cup Limoncello or triple sec (or aquavit)
• 2 Tablespoons poppy seeds
• 1 teaspoon vanilla extract
• (1/2) teaspoon lemon zest (I used the zest of 2 lemons...save lemons for topping sauce)
• (2) Cups flour (*Mr. Ritt's or Cup 4 Cup)
• (1- 1/4) teaspoons baking powder
• (1/2) teaspoon salt

Directions:

• Heat oven to 350 degrees
• Position rack to center position
• Prepare 8x4x2.5 inch loaf pan by buttering; then line bottom w/parchment and butter the parchment
• If you do not have above loaf pan - use any 6-cup loaf or tube pan; buttered
• In a bowl, sift dry ingredients: flour, salt, & baking powder - then set aside
• In mixing bowl, beat the butter until creamy; gradually add the sugar; mix until fluffy (~ 3 minutes)
• Add (1) egg at a time, beating after each addition until just combined
• Next, add liquor (of choice), poppy seeds, vanilla extract, and lemon zest; mix again for a minute
• Gradually add the dry ingredients (flour, salt, baking powder mixture) mixing on low to blend - then increase to medium-high for ~ 5 minutes to aerate the batter.
• Place batter in prepared loaf pan and in the oven.  The gluten free flour allows this cake to bake faster.  It takes ~ 60 minutes

Lemon Sauce:

• (1/4) Cup + (2) Tablespoons sugar
• (1/4) Cup freshly squeezed lemon juice
• Over low heat; place above ingredients in small saucepan and whisk until sugar is dissolved

Finishing Touches:

• When cake is finished baking, place on cooling rack
• Using toothpick or cake tester, poke holes all over the top of cake 
• With a pastry brush - glaze cake with lemon sauce and allow to cool for 10 minutes in loaf pan
• Invert cake onto cooling rack  (with parchment underneath the rack)- poke holes all over the bottom & sides of cake and glaze with lemon sauce
• Invert back to upright position, if you prefer at this time.
• Allow to cool completely before topping with powdered sugar.

I hope you enjoy your Sunday as much as I have enjoyed mine!  There's certainly enough time to still bake a dessert if you haven't done so yet.

Ciao,

Maryanne 

The Gluten-Free Italian

100% Gluten-Free....100% Made with Love