French Lemon Poppy-Pound Cake

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So, I bought the book “Flour” by Joanne Change, and this was one of the recipes. This is good, but I’m not super impressed. I don’t think it’s the recipe, I just think I don’t like this bread as much as I should for the amount of sugar that’s in it. I think I am also going to start making sweet breads in my aluminum pans instead.
This makes one bread loaf size
French Lemon Poppy-Pound Cake

2 cups or 240 grams cake flour I measured out 210 grams of flour and then added 1/4 cup cornstarch
3/4 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup plus 3 Tbs. melted butter For the 3 Tbs., I did canola oil
1/4 cup heavy cream, room temp
3 Tbs. lemon zest (about 2 lemons) This took about 3 lemons for me
1 Tbs. fresh lemon juice (about 1/2 lemon)
3 Tbs. poppy seeds
4 eggs
1 1/4 cups/250 grams granulated sugar I did 3/4 cup of sugar

Lemon Glaze
1/2 cup powdered sugar
1-2 Tbs. fresh lemon juice

Chang, Joanne. Flour: A Baker's Collection of Spectacular Recipes (pp. 71-72). Chronicle Books LLC. Kindle Edition.
Position a rack in the center of the oven, and heat the oven to 350 degrees. Bake for about an hour.

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