Print Options:

Lemon Poppyseed Whipped Cream Pound Cake

Yields1 Serving

 1 cup whipping cream, chilled
 4 large eggs
 1 cup sugar
 1 tsp vanilla
 grated zest of a lemon or two
 2 cups all-purpose flour
 2 tsp baking powder
 ¼ tsp salt
  cup poppyseeds
1

Preheat the oven to 350F.

2

With an electric mixer, whip the cream until stiff; set aside. In a large bowl, beat the eggs for a minute, then slowly add the sugar, beating until the mixture is thick and pale yellow. Beat in the vanilla and lemon zest.

3

In another bowl, stir together the flour, baking powder and salt. Sprinkle half over the beaten eggs and fold it in with a spatula; then fold in the whipped cream and then the remaining flour, along with the poppyseeds.

4

Spread into an 8"x4" loaf pan that has been sprayed with nonstick spray, and bake for 45-50 minutes, until golden and the top is springy to the touch.