Lemon Poppy Seed Pound Cake

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Description

This Lemon Poppy Seed Pound Cake is moist, tender, and bursting with zesty lemon flavor balanced by the nutty crunch of poppy seeds. A classic tea-time favorite, it’s perfect with a cup of coffee or served as a light dessert. The tangy lemon glaze drizzled on top makes it extra refreshing and irresistible.

Ingredients For Lemon Poppy Seed Pound Cake

For the Cake

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 ½ cups granulated sugar

  • 4 large eggs, room temperature

  • 2 ½ cups all-purpose flour

  • 2 tsp baking powder

  • ½ tsp salt

  • 2 tbsp poppy seeds

  • 1 cup sour cream (or Greek yogurt)

  • ¼ cup fresh lemon juice

  • 2 tbsp lemon zest

For the Lemon Glaze

  • 1 cup powdered sugar

  • 2 tbsp fresh lemon juice

  • 1 tsp lemon zest (optional)

 Instructions

  1. Preheat Oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.

  2. Cream Butter & Sugar – In a large bowl, beat butter and sugar until light and fluffy.

  3. Add Eggs – Mix in eggs one at a time, beating well after each addition.

  4. Dry Ingredients – In a separate bowl, whisk flour, baking powder, salt, and poppy seeds.

  5. Wet Mix – Stir together sour cream, lemon juice, and lemon zest.

  6. Combine – Alternate adding dry ingredients and wet mixture to the butter mixture, starting and ending with flour. Mix just until combined.

  7. Bake – Pour batter into prepared pan. Bake for 55–65 minutes (loaf) or 45–55 minutes (bundt), until a toothpick comes out clean.

  8. Cool & Glaze – Let cake cool 10 minutes in pan, then transfer to a rack. Mix glaze ingredients and drizzle over cooled cake.

 Notes

  • Using room-temperature butter and eggs ensures a smooth, fluffy batter.

  • If you prefer extra tang, add 1 tsp lemon extract along with lemon juice.

  • This cake tastes even better the next day as the lemon flavor develops.

  • Store covered at room temperature for 2–3 days or refrigerate up to 5 days.

Tips

  • Dust poppy seeds lightly in flour before adding to prevent sinking.

  • For a lighter texture, substitute half the all-purpose flour with cake flour.

  • If using Greek yogurt instead of sour cream, choose full-fat for best results.

  • Add an extra drizzle of glaze right before serving for a glossy finish.

 Servings

  • Makes: 10–12 slices

  • Serving Size: 1 slice

Nutritional Info (per slice, approx.)

  • Calories: 320

  • Protein: 5g

  • Carbohydrates: 38g

  • Sugars: 24g

  • Fat: 16g

  • Saturated Fat: 9g

  • Fiber: 1g

  • Sodium: 180mg

Benefits

  • Lemon provides vitamin C and a refreshing flavor.

  • Poppy seeds add a boost of calcium, iron, and fiber.

  • Sour cream keeps the cake moist while adding a slight tang.

  • A balanced dessert: indulgent yet lightly refreshing thanks to the citrus.

 Q & A

Q: Can I make this cake ahead of time?
A: Yes! It tastes even better the next day after the flavors meld.

Q: Can I freeze it?
A: Absolutely. Wrap slices individually in plastic wrap and freeze up to 2 months.

Q: Can I use bottled lemon juice?
A: Fresh lemon juice is highly recommended for the best flavor, but bottled works in a pinch.

Q: Can I make this without poppy seeds?
A: Yes, just leave them out and you’ll still have a delicious lemon pound cake.

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