Poppy pound cake with lemon curd

Ingredients

Pound Cake

145 ml (0.6 cups) vegetable oil
2 large eggs
180 grams (6.3 ounces) milk
200 grams (1 cup) sugar
200 grams (1.6 cups) flour
4 grams (1 teaspoon) baking powder
20 grams (1.4 tablespoons) poppy seeds

Lemon Curd

2 lemons (zest and juice)
100 grams (0.5 cups) sugar
70 grams (0.3 cups) butter
1 large egg
2 large egg yolks
1 tablespoon starch

Equipment

Mixing Bowl
A large, sturdy bowl is essential for combining your ingredients thoroughly.
Electric Mixer
An electric mixer will make the job of beating and blending much easier and quicker.
Baking Tin
Ensure it's correctly sized to avoid overflows and for even baking.
Baking Paper
Lining the tin helps with easier release and clean-up.
Saucepan
Needed for preparing the lemon curd; ensure it's non-stick for ease of use.
Whisk
Handy for quickly blending the eggs with the lemon mixture without lumping.

Instructions

Step 1

Preheat the oven to 347°F (175°C). Preheating ensures even baking from the start.

Step 2

In a large bowl, mix all the wet ingredients (vegetable oil, eggs, and milk) and beat until well combined. Ensure the eggs are at room temperature for better emulsion.

Step 3

Add the dry ingredients (sugar, flour, baking powder, and poppy seeds) to the wet mixture and mix until just combined. Avoid overmixing. Overmixing can result in a dense cake.

Step 4

Line a baking tin with baking paper and pour in the mixture. Bake the cake at 347°F (175°C) for 1 hour 10 minutes. Check for doneness after 50 minutes by inserting a stick into the center; it should come out clean. If the cake is browning too quickly on top, cover with foil.

Step 5

In a saucepan, combine the lemon zest, lemon juice, sugar, and starch. Mix well and bring to a boil over medium heat while stirring constantly. Stirring prevents lumps and ensures a smooth curd.

Step 6

In a separate bowl, whisk the eggs and egg yolks. Remove the saucepan from the heat and gradually pour in the egg mixture, stirring quickly to avoid curdling the eggs. Temper the eggs by adding a small amount of hot lemon mixture first.

Step 7

Return the saucepan to the heat and continue stirring until the mixture thickens and comes to a boil. Ensure the curd is thick enough to coat the back of a spoon.

Step 8

Add the butter to the hot lemon mixture and mix until well combined. Allow the lemon curd to cool completely. As it cools, it will thicken further. Cover with plastic wrap touching the surface to prevent a skin from forming.

Servings

✨ Ready to transform your pound cake into a show-stopping dessert? Here are some inspirational serving ideas:

Afternoon Tea: Arrange beautifully sliced pieces on an ornate platter, perfect for elevating an afternoon tea spread. Add some fresh berries and mint leaves for a touch of color and zing. ☕️

Picnic Delight: Pack individual slices in cute parchment paper wrappers. They make a portable, mess-free treat that everyone can enjoy outdoors. 🧺

Dessert Table Star: Serve as the centerpiece on your dessert table. Pair with a side of fresh whipped cream and some more lemon curd on the side for added indulgence. 🍰

Gift of Love: Wrap in a beautiful box with a ribbon and gift to your loved ones. Homemade and heartfelt, this dessert is sure to bring joy. 🎁

Variations

Looking for gluten-free and vegan variations? We've got you covered! 🌿

Gluten-Free Version: Substitute the flour with a high-quality gluten-free baking blend. Ensure all other ingredients are certified gluten-free to avoid cross-contamination. 🌾🚫

Vegan Version: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg). Swap the milk for any plant-based milk like almond or oat, and use vegan butter instead of regular butter. 🥛✨

Faq

What is the secret to making a moist pound cake?
The secret lies in properly mixing the wet ingredients and not overbaking. Checking your cake with a stick after 50 minutes ensures it doesn't dry out.
Can I use a hand whisk instead of an electric mixer?
Yes, but it may take more time and effort to achieve the same consistency. An electric mixer speeds up the process and ensures thorough mixing.
How can I prevent my lemon curd from curdling?
Gradually add the egg mixture to the hot lemon mixture while stirring constantly. This helps in avoiding sudden temperature changes that can cause curdling.
Why does my pound cake crack on top?
This is a common occurrence and often happens due to the batter rising and cracking as it bakes. It's perfectly normal and doesn't affect the flavor.
Can I prepare lemon curd in advance?
Absolutely! You can prepare it a few days ahead and store it in the refrigerator. Just ensure it's well-covered to avoid skin forming on top.
How do I store leftovers?
Store any leftover pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. The lemon curd can be kept in the fridge for up to a week as well.