Lemon Poppyseed Pound Cake Recipe

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1/4 cup plus 2 tablespoons sugar

3 tablespoons poppy seeds

3 tablespoons milk

1/3 cup water

1 (8 by 4 by 2 1/2-inch) loaf pan - or any 6-cup loaf or fluted tube pan, sprayed with non-stick vegetable spray or greased and floured. Line bottom with parchment paper and spray or grease and flour again.

3/4 cup superfine sugar

2 teaspoons arrowroot


1 tablespoon grated lemon zest

1 teaspoon freshly squeezed lemon juice

1/4 cup sugar

Fresh Blueberry Glaze, recipe follows

1 1/2 teaspoons vanilla extract

1/4 cup lemon juice, freshly squeezed

13 tablespoons unsalted butter, softened

2 1/2 cups fresh blueberries

3/4 teaspoon baking powder

1 1/2 cups sifted bleached cake flour (sifted into the cup, then leveled off)

3 large eggs

1/4 teaspoon salt

Recipe courtesy of Rose Levy Berenbaum

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