em + the city - poppyseed pound cake.

I am sort of ashamed of this recipe for a few reasons:
1) It is most definitely a dessert bread (read: cake) that I've been having for breakfast for the past several days.
2) I made some for my neighbors 3 days ago and their mini loaves are STILL sitting on my kitchen counter.
3) It was technically supposed to have a citrus glaze, but I was too impatient with that and just dug in to the cake, glaze-free. Not my best moment.

I will say, the density and crumb on this cake are perfect. It's got great almond-y, sweet flavor. And while I can't vouch for the citrus glaze, I'm sure it rounds out the bread quite nicely.

From this, I made one large and three mini loaves. You can make up to 6 mini loaves or 2 large loaves. On to the recipe!

Poppyseed Pound Cake
(adapted from here)
 
Ingredients:
3 cups flour
1/2 tsp salt
1&1/2 tsp baking powder
3 eggs
1&1/8 cup cooking oil
2&1/4 cup sugar
1&1/2cup milk
1&1/2 tbsp poppyseeds
1&1/2 tsp almond extract
1&1/2 tsp vanilla extract
1&1/2 tsp melted butter

Preheat oven to 350* and prepare loaf pans.
In a medium bowl, combine flour, salt, and baking powder. Set aside.
In your mixer, beat eggs, oil, and sugar until smooth. Add milk, extracts, butter, and poppyseeds.
Slowly add dry ingredients, mixing until just combined.
Pour into loaf pans and bake for 50-60 minutes or until toothpick inserted comes out clean.

If I recall correctly, my mini loaves took 25-35 minutes; the large loaf took twice as long.

My goal today is to get the mini loaves delivered to my new(ish) neighbors before I gobble those up, too!
-e.