Lemon Poppy Seed Pound Cake

Ingredients:

For the Pound Cake:
45ml Whole Milk
3 whole Large Eggs, Room Temperature
5ml Pure Lemon Oil
375ml Sifted All-Purpose Flour
180ml Granulated Sugar
5ml Baking Powder
1.25ml Fine Salt
15ml Finely Grated Lemon Zest, Lightly Packed
45ml Poppy Seeds
45g Unsalted Butter, Room Temperature

For the Simple Syrup:
60ml Freshly Squeezed Lemon Juice
180ml Granulated Sugar

Method:
For the bread:
Preheat oven to 180ºC and butter and flour an 8×4 loaf pan (4-cup capacity.

In a small bowl, combine the milk, eggs, and lemon oil; set aside.

In the bowl of a stand mixer fitted with the paddle or attachment, combine the flour, sugar, baking powder, salt, lemon zest, poppy seeds, and butter; beat on medium speed for 30 seconds. Add half of the egg mixture and beat for 20 seconds, repeat with the remaining egg mixture (scrape sides of bowl if necessary).

Pour batter into prepared loaf pan and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.

For the simple syrup:
A few minutes before the bread is done baking, heat the lemon juice and sugar together until the sugar dissolves. Remove the pound cake from the oven and use a skewer or toothpick to poke holes all over the surface. Brush the warm simple syrup all over the loaf. Cool for 10 minutes before removing from pan. Wrap well in plastic wrap and refrigerate for a day or two before serving.