Lemon Poppyseed Pound Cake


1 pound unsalted butter, soften to room temperature
2-1/2 cups fine granulated sugar
6 large eggs, room temperature
2 teaspoons grated peel from two lemons
1 Tablespoon fresh lemon juice
3 cups all purpose flour
1 cup cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup half and half, room temperature
1/2 cup sour cream, room temperature
1/4 cup poppy seeds
One Bundt cake pan and one loaf pan OR three loaf pans OR 2 small (9") bundt pans


Preheat oven to 350° degrees. Sift together in separate bowl both flours, baking powder and salt. Set aside. Combine half and half with sour cream and set aside. Cream butter and sugar together for approximately two minutes. Add one egg at a time to butter/sugar mixture and beat in for at least one minute before you add the next egg. Creaming of butter, sugar and eggs can take up to ten minutes. This creaming process creates air in the batter (if done properly) and yields a lighter cake. Add lemon rind and fresh lemon juice and beat into mixture. Add flour mixture to butter mixture in three additions, alternating with the half and half/sour cream combo. Sequence should be: 1/3 of flour (incorporate thoroughly), 1/2 of dairy combo, 1/3 flour, 1/2 dairy combo, final 1/3 of flour and poppy seeds. Fold final flour/poppy seeds in gently being careful to thoroughly incorporate but not over beat the batter. Over mixing of final batter can result in a tough cake texture from developing the gluten in the flour. Pour batter into a greased and floured cake pan. Fill baking pans (any kind) only 3/4 full*. Bake in preheated oven 40-50 minutes for loaf pans and 50-60 minutes for bundt pans until cake is fully baked. Check cake for doneness by inserting toothpick or wooden skewer into center of cake. If it comes out clean, the cake is done. Remove cake from oven and allow to cool on cake rack for at least 10 minutes before unmolding cake onto the cake rack. Allow cake to cool completely before transferring to cake plate or platter. Dust cake with powdered sugar or lemon glaze. * If you fill baking pan full, the batter will bake over the sides and burn on the bottom of your oven. Any batter (or pie crust) that overflows while an item is cooking can be covered with baking soda or salt to stop the burnt smell from permeating your kitchen.