Lemon Poppy Seed Pound Cake Recipe with Mulberry Citrus Icing
Ingredients
- Wet Ingredients:
- 3/4 cup softened butter
- 1 1/4 granulated sugar
- 2 tablespoons pure vanilla extract
- 1 1/2 tablespoon lemon zest
- 3 tablespoons lemon juice
- 3 room temperature eggs
- 1/2 cup cream of coconut
- 1 1/2 tablespoon poppy seeds
- 2 tablespoons of melted butter for greasing the bread pan
- 1/2 cup fresh mulberries or blackberries for topping
- Dry Ingredients:
- 2 cups sifted all-purpose flour
- 1/2 teaspoon sea salt or Kosher salt
- 1 teaspoon baking powder
- 1/2 baking soda
Instructions
- Preheat oven to 350 degrees
- Line a 9"x4" bread pan with parchment paper and brush with melted butter.
- Into a bowl mix flour, salt, baking powder, and baking soda. Set aside.
- Next, add the softened butter and sugar into the bowl of a stand mixer and blend until the mixture is smooth.
- Add the cream of coconut.
- One at a time, begin adding the eggs, allowing each egg to become fully incorporated into the mixture before adding the next egg.
- Add the pure vanilla extract, lemon zest, lemon juice, and poppy seeds.
- Little by little add the flour until it is thoroughly mixed into the rest of the ingredients.
- Fold the cake batter into the bread pan evenly and place on the center rack of a preheated 350-degree oven.
- Bake for 50-55 minutes or until an inserted toothpick comes out clean.
- Remove the pound cake from the oven and allow it to cool for twenty minutes.
- Top with Mulberry Citrus Icing and fresh mulberries.
Notes
How to make Mulberry Citrus Icing
Ingredients:
- 2 cups powdered sugar
- 3 tablespoons mulberry syrup
- 4 tablespoons fresh lemon juice
- 1-2 tablespoons of heavy whipping cream
Directions:
- Into a bowl, add the powdered sugar, mulberry syrup, fresh lemon juice, and heavy whipping cream.
- I am using a wire whisk to combine the ingredients until the mixture is smooth.
- Spoon 4-5 tablespoons onto the cooled cake and frost.
- Sprinkle on the fresh mulberries and serve.