Lemon-Poppy Seed Pound Cake

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Appears in Cook's Illustrated March/April 2002

Although made from only a handful of ingredients, pound cake can be a finicky, disappointing dessert prone to disaster. We set out to construct a foolproof recipe.

SERVES One 9 by 5-inch Cake, Serving 8

TIME 1¾ hours, plus 1 hour cooling

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WHY THIS RECIPE WORKS

We set out to formulate a superior lemon pound cake recipe (fine-crumbed, rich, moist, and buttery) while making the process as simple and foolproof as possible. Using a food processor ensured perfect emulsification of the eggs, sugar, and ...

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