This is simply delicious! A dear friend worked at Rosie’s Bakery in Boston 40+ years ago and always brought it when she visited. And though the bakery is now closed, I like to think it lives on whenever anyone makes this scrumptious pound cake—perfect with coffee or tea any time of day!
Ingredients
- 1 cup unsalted softened butter
- 1 Tablespoon vanilla extract
- ½ teaspoon salt
- 1 Tablespoon baking powder
- 2 cups sour cream at room temp
- 2 cups sugar
- 2 teaspoons baking soda
- 4 cups all-purpose flour
- 4 eggs
- 1/2 cup plus 1½ Tablespoons poppy seeds
Instructions
Preheat oven to 350 degrees, lightly grease a 10-inch tube pan. Sift the flour, baking soda and powder and salt into a bowl.
Cream the butter, sugar and vanilla in large bowl with mixer on medium speed until light and fluffy, about two minutes
Add the eggs one at a time to the butter mixture and mix on medium-low speed after each addition. Scrape the bowl each time. Batter will not appear smooth at this time.
Add 1/3 of dry ingredients to the egg mixture and fold in lightly with a spatula.
Mix on low five seconds until partially blended. Add half the sour cream and mix for five seconds with mixer. Add another 1/3 of the dry ingredients, remaining sour cream and last dry ingredients mixing for five seconds each.
Mix the batter on low until it’s velvety. Add ½ cup of the poppy seeds on low speed and mix until blended. Pour the batter into the prepared pan and sprinkle the remaining poppy seeds over the top.
Bake the cake on the center oven rack until it is high and golden about 1 hour 10 minutes. Allow to cool in the pan on a rack for several hours before unmolding and serve.