Pass the Cook Book Club: Emeril’s Almond-Poppy Seed Pound Cake with Lemon Neufchâtel

Slices of dense and flavorful almond-poppy seed cake coated with a lemon glaze and sandwiched around a lemon-Neufchatel. Hold on to your taste buds!

This month for Pass the Cook Book Club, Julie (White Lights on Wednesday) picked three recipes from Emeril’s Kicked-Up Sandwiches: Almond-Poppy Seed Pound Cake with Lemon Neufchatel, Turkey Waldorf Sandwich, and Beef Shwarma with Tzatziki Sauce. The shwarma originally struck me but when I looked more closely at the pound cake recipe, the slices sandwiched around lemon-Neufchatel seemed like a fun presentation.

The cake itself is an almond-poppy seed pound cake but is infused with lemon flavor by a lemon glaze brushed on all sides and served with lemon-Neufchatel (or cream cheese). Unfortunately I did not think to reduce the temperature for baking in a glass loaf pan and the outside browned while the inside was just short of being fully cooked. But it did not deter my taste buds for one second. I even served it with freshly picked blueberries! My dad picked 9 pounds of blueberries the other day – we might have an addiction.

One year ago: Birthday Cake S’mores Cookies

Two years ago: Corn Chowder with Zucchini and Orzo

ALMOND-POPPY SEED POUND CAKE WITH LEMON NEUFCHATEL

Serves 8

Ingredients:

CAKE

3/4 cup (1-1/2 sticks) unsalted butter, room temperature

1-1/2 cups granulated sugar

3 large eggs, room temperature

1-1/2 cups sifted cake flour

1 tsp almond extract

2 Tbsp + 1 tsp poppy seeds

GLAZE

1 cup confectioners sugar

3 Tbsp freshly squeeze lemon juice

LEMON NEUFCHATEL

8 oz. Neufchâtel or cream cheese, room temperature

2 Tbsp confectioners sugar

1 tsp finely grated lemon zest

1/2 Tbsp freshly squeezed lemon juice

Directions:

1. For the cake: Preheat the oven to 350 degrees. Grease and lightly flour an 8-1/2 x 4-1/2-inch” loaf pan.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on low speed for 1 minute. Slowly add the granulated sugar, and continue to mix until light and fluffy, about 5 minutes. Add 1 egg, and when it is completely incorporated, add one-third of the flour. Mix for 30 seconds. Repeat with the remaining eggs and flour. Add the almond extract and the poppy seeds, and mix for 30 seconds more, until evenly distributed. Transfer the batter to the prepared loaf pan.
3. Bake for 35 minutes. Then rotate the pan and continue to bake for another 35-40 minutes, until a toothpick inserted in one of the cracks has a trace of crumb. Removed the cake from the oven, set the pan on a wire rack, and let it cool for 10 minutes.
4. For the glaze: In a small bowl, whisk together the glaze ingredients until smooth.
5. Run a thin metal spatula or knife around the edges of the cake to loosen it from the pan, and place a wire rack or a plate on top. Carefully invert the cake onto the rack and lift off the loaf pan. Set another wire rack on the bottom of the cake, and turn it right side up. Set the rack over a parchment-lined baking sheet (or silicone baking mat), and drizzle lemon glaze over the top of the warm cake. Using a rubber spatula, smooth the glaze around the sides of the cake. Scrape any glaze that has dripped onto the parchment and drizzle back onto the cake. Allow the cake to cool completely before slicing, about 2 hours.
6. For the lemon neufchâtel: Combine the Neufchâtel, confectioners’ sugar, lemon zest, and lemon juice in a small bowl, and blend well with a rubber spatula or spoon. Use at room temperature. (Cover and refrigerate any unused portion for up to 1 week.)
7. To assemble: Cut the cake into 1/2-inch thick slices. Spread the Lemon Neufchâtel between 2 slices, forming a cake sandwich.

Source: Emeril’s Kicked-Up Sandwiches