Lemon Poppyseed Pound Cake: Lightly mix 3 T. milk, 3 eggs, and 1 1/2 t. vanilla in a medium bowl. In a large bowl, combine 1 1/2 cup sifted cake flour, 3/4 cup sugar, 3/4 t. baking powder, 1 T. loose-packed lemon zest, 3 T. poppyseeds, and 1/4 t. salt, and blend well. Add 13 T. softened unsalted butter and half egg mixture and blend on low to mix. Beat on high (hand mixer) for 1 minute. Scrape sides; Add half egg mixture and beat 20 seconds; Repeat with the rest of egg mixture.
Pour into greased 4 cup loaf pan (8x4x2 1/2 inch) and smooth with spatula. Bake at 350 degrees F for 55-65 minutes (toothpick-clean). Cover loosely with foil after 30 minutes to prevent overbrowning. For better top-split, quickly run a buttered knife down the center 6 inches of cake top at 20 minutes into baking.
While cake is baking, prepare Lemon Syrup. In a small pan over medium heat, stir 1/4 cup + 2 T. sugar and 1/4 cup fresh lemon juice until dissolved.
As soon as cake comes out of oven, place on rack and poke all around with wire tester and brush with 1/2 of Lemon Syrup. Let cool in pan on rack 10 minutes. Invert onto a greased wire rack and brush sides with another 1/4 of Lemon Syrup. For best results, wrap cake airtight and store 24 hours before slicing.
Lemon Poppy Cozy: Combine remaining Lemon Syrup with 8 ozs. softened cream cheese. Cut cake into 1 to 1 1/2 inch slices and top with lemon-cream cheese. Warm in toaster oven until heated through. Enjoy!
Good Eating,
Tesla, Masami & Amy