Lavish LEMON POPPYSEED POUND CAKE Recipe from Chef Victoria Love

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess while reducing calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia is a low-calorie sweetener.

Use a microplane zester to zest about 6 lemons, yielding 1.5 tablespoons of zest.

Combine the lemon zest with 2 pounds of granulated sugar, smooshing it together to break up clumps.

Ensure all ingredients are at room temperature; if not, warm them in the microwave (20 seconds for milk, 15 seconds for butter).

Add 1 pound (4 sticks) of softened unsalted butter to the mixing bowl and mix on low speed until softened.

Scrape the paddle attachment and sides of the bowl to ensure all butter is incorporated.

Add the sugar and lemon zest mixture to the butter and mix on low speed until combined.

Add 8 eggs, mixing one or two at a time until fully incorporated before adding more.

In a separate bowl, combine 1 pound 12 ounces of all-purpose flour, 0.5 teaspoon salt, 1 tablespoon baking powder, and 2 tablespoons poppy seeds.

Once all eggs are incorporated, add 1 teaspoon of vanilla extract and mix on low speed, scraping down the sides as needed.

Remove the paddle attachment and add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Add 2 cups of room temperature buttermilk, mixing gently until fully combined without overmixing.

Prepare mini loaf pans by spraying them with non-stick cooking spray and fill them three-quarters full with batter using a large ice cream scoop.

Bake in a preheated 325°F oven until done, checking for doneness by visual indicators like light and fluffy texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens