Lemon poppy seed pound cake

1. Preheat the oven to 180°C (th. 6). Whisk 3 eggs with 60 g of sugar until pale colour. While mixing, gradually pour 200 g of flour and 1 teaspoon of baking powder.

2. Melt 130 g butter and stir into the previous mixture. Wash 2 lemons, zest one of them and squeeze the two of them. Add to the mixture with 1 tablespoon of poppy seeds.

3. Pour the mixture into a buttered loaf pan and bake for 50 minutes. Let cool and then unmold.

Find out more pound cake recipes:

Pecan and banana pound cake 

Chocolate and basil pound cake

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