Lemon Poppyseed Pound Cake

recipe makes 1 large pound cake
3 tablespoons milk
3 large eggs
1 1/2 tsp vanilla
1 1/2 cups cake flour
1 cup sugar, divided
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 TBS loosely packed grated lemon zest
2 1/2 TBS poppy seeds
13 TBS unsalted butter, softened
1/4 cup freshly squeezed lemon juice

Preheat oven to 350 degrees.

Grease large loaf pan. Put waxed paper in the bottom of the pan and grease it too.

In a small bowl mix together milk, eggs and vanilla.

In a large bowl of a mixer, mix together flour, 2/3 cup sugar, baking powder, salt, lemon zest and poppy seeds on low speed for 30 seconds. Scrape down the bowl.

Add all of the softened butter and 1/2 of the egg mixture. Mix on low speed for 30 seconds increasing speed to medium and mix for another 30 seconds. Add the rest of the egg mixtures in 2 parts mixing for 20 seconds in between. Do not overmix.

Pour batter into the loaf pan and bake for 55-60 minutes until an inserted toothpick comes out clean. Do not overcook.

While the pound cake is baking make the lemon syrup.

Put 1/2 cup sugar and 1/4 cup lemon in a saucepan and cook until sugar dissolves.

When pound cake is done, poke holes over the top of the cake with a skewer.

Brush 1/2 of the lemon syrup over the top of the pound cake.

After 10 minutes, take cake out of pan, spray cooling rack with cooking spray and invert cake.  Poke holes with a skewer all over the bottom of the cake. Brush remaining syrup over the bottom and the sides of the pound cake. Use every bit of syrup!

Cool completely. Wrap in plastic wrap. Do not use for 24 hours. Give the lemon syrup a chance to incorporate into the pound cake.

Glaze cake:
Mix 1 cup confectioner's sugar with just enough freshly squeezed lemon juice to make a glaze. I made mine more like icing. I like that it stickes to the top. Let the glaze harden and serve.