Yesterday I was supposed to be at an amazing brunch with some amazing food bloggers of the Bay Area. Jean @Lemons and Anchovies was hosting it. That alone says how amazing the brunch was going to be. Many more amazing food bloggers joined, bringing a dish for the brunch and something else for a food swap. I was supposed to be one of the lucky ones to be there yesterday. But it did not happen. After 15 minutes on the car we stopped to get gas and….the car never started again! The battery was gone, finished, kaput! AAA arrived over 2 hours later to give us a jump start. At that point it was late, we still had 45 minutes to drive to get there and the frosting on my pound cake was totally melting. And we were totally bummed!
Waiting for AAA and seeing how things were going, Wally and I got hungry and we attacked the cookies I had made for the food swap. Well…at that point somebody had to eat all the sweets we had in the car, right? We sacrificed ourselves. That was the only way to cheer myself up for missing the brunch L
I hope another brunch will happen soon. In the meantime, I would like to share the poppy seeds pound cake that I had made to share with the other bloggers. Because it is an amazing pound cake. Because we (Wally and I) think it’s the best pound cake we have ever had. It’s not too sweet, which makes it perfect for a breakfast treat without getting into sugar high. Because you can make it with or without frosting and it is still going to be just perfect for any occasion. Because it’s simple to make yet so different from other pound cakes I had before. I hope I will be able to share this pound cake at the next bloggers brunch. Because, oh yeah…there will be other brunches.
Poppy Seeds Pound Cake
Yields 14 to 16 servings
230 g (2 sticks or 1 cup) butter, softened
240 g (8.6 oz or 1 cup) sour cream
300 g (10.65 oz or 1 1/2 cups) sugar
320 g (6.75 oz or 2 1/2 cups) all-purpose flour
1 can Solo Baker Poppy filling*
5 g (1 tsp) baking soda
4 eggs, separated
5 g (1 tsp) salt
5 ml (1 tsp) vanilla
confectioners’ sugar or lemon frosting
*NOTE: I was not sponsored or paid by Solo company for this post. I just love Solo brand for poppy seeds because they are really moist and make this pound cake amazingly fluffy and moist.
Preheat the oven to 350° F. Grease and flour a 12-cup Bundt pan and set aside.
Beat the butter and the sugar in large bowl with electric mixer until light and fluffy. Add the poppy filling and beat until blended. Beat in egg yolks, one at a time, beating well after each addition. Add the vanilla and the sour cream and beat just until blended.
Stir the flour, the baking soda and the salt until mixed, and add to the poppy mixture gradually, beating well after each addition.
Beat the egg whites in separate bowl with electric mixer until stiff peaks form. Fold the beaten egg whites into the batter.
Spread the batter evenly in the prepared pan. Bake for 55 to 65 minutes or until a toothpick comes out clean.
Cool in the pan on wire rack 10 minutes. Remove from pan and cool completely on rack. Dust with confectioners sugar or with a light lemon glaze.
Have a sweet day!