Panqué de limón con semillas de amapola/ Lemon pound cake with poppy seed

Lemon pound cake with poppy seed

El panqué de limón y de naranja son mis favoritos del mundo mundial, así que esta semana que tenía mucho limón amarillo lo usé para hacer uno.

Para mí el chiste de los panqués es que sepan a lo que dicen que son, porque muchas veces cuando son de limón apenas y lo notas o lo mismo con naranja, así que a mi panqué le puse un montón de ralladura y jugo de limón. Además le puse un glaseado de limón que quedó súper rico.

Lo hice como postre para llevar a casa de mis papás para el día de pasta putanesca.

Mi marido tiene un muy buen tip para todos los postres de limón, incluyendo este panqué: si lo refrigeras de un día para otro, sabe mucho mejor.

Un abrazo,

Maca

 

Panqué de limón con semilla de amapola

Lemon pound cake with poppy seed

INGREDIENTES

10 porciones

¾ taza mantequilla a temperatura ambiente

2 tazas harina orgánica

½ cucharadita sal

2 cucharadas de polvo para hornear sin aluminio

1 3/8 taza azúcar

4 huevos a temperatura ambiente

½ taza leche a temperatura ambiente

1 cucharada esencia de vainilla

Ralladura de 1 limón amarillo

Jugo de 1 limón amarillo

1 cucharadas de semilla de amapola

 

GLASEADO

Ralladura de 1 limón amarillo

1 3/8 taza de azúcar glass tamizada

1/8 taza de jugo de limón amarillo

 

INSTRUCCIONES

  1. Precalentar el horno a 180°
  2. Engrasar y enharinar un molde para panqué
  3. Tamizar el harina, sal y polvo para hornear dos veces y agregar la ralladura y semilla de amapola
  4. Batir la mantequilla hasta que esté esponjosa
  5. Agregar el azúcar poco a poco hasta que esponje
  6. Agregar los huevos uno por uno
  7. Agregar la mezcla de harina, leche, vainilla, jugo de limón alternando
  8. Vaciar la mezcla en el molde y hornear por una hora y media o hasta que un palillo salga limpio
  9. Dejar enfriar completamente
  10. Mezclar los ingredientes del glaseado y vaciar sobre el panqué

________________________________

Lemon pound cake with poppy seed

Orange and lemon pound cakes are my very favorite in the whole wide world, so this week I had a lot of yellow lemon, which I used to make one.

To me the whole thing about pound cakes is that they actually taste of the ingredient they are made of, because in many, many cases when they are lemon flavored, they barely have a hint of lemon, so I use a lot of zest and the juice. I also use lemon juice in the glaze and it was great.

I made this as a dessert to take to my parents’ home for pasta putanesca day.

My husband has a very good tip for most lemon desserts, including this pound cake; if you refrigerate overnight, it will be much, much better.

Hugs,

Maca

Lemon pund cake with poppy seed

INGREDIENTS

10 servings

¾ cup room temperature butter

2 cups organic flour

½ teaspoon salt

2 tablespoons baking powder

1 3/8 cups sugar

4 eggs at room temperature

½ milk at room temperature

1 tablespoon vanilla essence

Zest of 1 yellow lemon

Juice of 1 yellow lemon

1 tablespoon poppy seed

GLAZE

Zest of 1 yellow lemon

1 3/8 cup confectionary sugar sifted

1/8 cup yellow lemon juice

INSTRUCTIONS

  1. Preheat oven at 180°
  2. Grease and flour a pound cake pan
  3. Sift flour, salt and baking powder twice and add zest and poppy seed
  4. Beat butter until fluffly
  5. Add sugar a little at a time until fluffy
  6. Add eggs one at a time
  7. Add flour mix, milk, vanilla and lemon juice
  8. Pour batter into pan and bake for 1 and a half hours or until toothpick comes out clean
  9. Let cool completely
  10. Mix glaze ingredients and pour onto cake

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