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Lemon Poppy Seed Pound Cake Recipe

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4 from 8 reviews

This Lemon Poppy Seed Pound Cake is a moist and tender treat bursting with fresh lemon flavor and crunchy poppy seeds. Topped with a tangy lemon glaze, it’s perfect for pairing with tea or coffee and ideal for any occasion. The cake balances citrus zest, creamy butter, and a subtle tang from sour cream, creating a delightful texture and flavor combination that’s easy to make and sure to impress.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1/2 cup sour cream or plain yogurt, room temperature
  • 1 teaspoon vanilla extract

Add-ins

  • 2 tablespoons poppy seeds

Lemon Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to ensure the cake doesn’t stick.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents throughout the batter.
  3. Cream butter and sugar: In a large bowl, beat the unsalted butter and granulated sugar with an electric mixer until the mixture is light and fluffy, about 3-4 minutes. This step is crucial for a tender crumb.
  4. Add eggs and lemon: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the lemon zest, lemon juice, and vanilla extract, which infuse the batter with bright citrus flavor and aroma.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing. Then, stir in the sour cream and poppy seeds to add moisture and texture to the cake.
  6. Bake: Pour the batter into the prepared pan and smooth the top evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil to prevent burning.
  7. Cool: Allow the cake to cool in the pan for 10 minutes to stabilize, then transfer to a wire rack to cool completely before glazing.
  8. Prepare the glaze: Whisk together powdered sugar and fresh lemon juice in a small bowl until the glaze is smooth and pourable.
  9. Glaze the cake: Once the cake is fully cooled, drizzle the lemon glaze over the top, letting it drip down the sides. Allow the glaze to set before slicing and serving to complete the presentation.

Notes

  • Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  • Avoid overbaking to keep the cake moist. Keep an eye on it during the last 10 minutes and cover with foil if browning too fast.
  • Use room temperature ingredients for better mixing and texture.
  • For a tangier glaze, use the full 3 tablespoons of lemon juice.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://lauracooks.com/lemon-poppy-seed-pound-cake-recipe/