Lemon Poppy Seed Pound Cake is a timeless dessert that offers the perfect combination of zesty citrus flavor and subtle nuttiness from poppy seeds. The dense, buttery texture of the pound cake pairs beautifully with the tangy lemon glaze, making each bite a delightful blend of sweet and tart. Whether you’re enjoying it with a cup of coffee in the morning, serving it as an elegant dessert for a special occasion, or simply indulging in a snack, this Lemon Poppy Seed Pound Cake is sure to be a hit. It’s easy to make, and the bright lemon flavor makes it an irresistible treat all year round. Follow this recipe to create your own Lemon Poppy Seed Pound Cake that’s perfect for any time you need a little sweetness.
Ingredients for Lemon Poppy Seed Pound Cake
For the Cake:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup poppy seeds
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 teaspoon pure vanilla extract
For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3-4 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (optional, for extra flavor)
How to Make Lemon Poppy Seed Pound Cake
Step 1: Prepare the Cake Batter
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or loaf pan, ensuring all the nooks and crannies are coated to prevent sticking.
- Cream the Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer, cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes. This step is essential for creating a tender crumb in your pound cake.
- Add the Eggs: Beat in the eggs one at a time, making sure to mix well after each addition. Continue mixing until the eggs are fully incorporated and the batter is smooth.
- Mix the Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, salt, and poppy seeds. This helps evenly distribute the poppy seeds and ensures the baking powder and salt are mixed evenly throughout the batter.
- Alternate Wet and Dry Ingredients: With the mixer on low speed, begin adding the flour mixture to the butter mixture in three parts, alternating with the milk and sour cream. Start with the dry ingredients, then add half of the milk and sour cream, and repeat. Mix until just combined—be careful not to overmix.
- Add the Lemon and Vanilla: Stir in the lemon juice, lemon zest, and vanilla extract. These ingredients add the bright lemony flavor that makes this pound cake shine.
- Transfer to the Pan: Pour the batter into the prepared pan, smoothing the top with a spatula. The batter will be thick and should fill the pan about 3/4 of the way full.
Step 2: Bake the Pound Cake
- Bake: Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean. The cake should be golden brown on top and firm to the touch.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. Be gentle when removing the cake from the pan to avoid breaking it.
Step 3: Make the Lemon Glaze
- Prepare the Glaze: While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar and lemon juice in a small bowl. Adjust the consistency by adding more lemon juice or powdered sugar as needed to create a thick but pourable glaze. If you prefer an extra zesty flavor, add the lemon zest to the glaze.
- Glaze the Cake: Once the cake has cooled completely, drizzle the lemon glaze over the top, letting it run down the sides of the cake. You can use a spoon to help guide the glaze for an even distribution.
Step 4: Serve and Enjoy
- Serve: Slice the Lemon Poppy Seed Pound Cake and serve as is, or with a dollop of whipped cream or fresh berries for an extra touch of elegance.
- Store: Leftover pound cake can be stored in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. You can also freeze individual slices by wrapping them tightly in plastic wrap and storing them in a freezer-safe bag for up to three months.
About the Main Ingredients
Lemons
Lemons are the star of this recipe, providing a refreshing and tangy flavor that complements the rich, buttery texture of the pound cake. The acidity of the lemon juice adds brightness to the cake, while the zest enhances the citrus flavor even further. Freshly squeezed lemon juice is always recommended, as it has a more vibrant flavor compared to bottled juice. Lemons are also rich in vitamin C, making them a healthy addition to your baking.
Poppy Seeds
Poppy seeds are tiny, nutty-flavored seeds that add a delightful crunch to baked goods. While they don’t have a strong flavor on their own, they provide texture and visual appeal to this Lemon Poppy Seed Pound Cake. Poppy seeds are also a good source of dietary fiber, healthy fats, and various minerals like calcium, magnesium, and iron. Be sure to use fresh poppy seeds, as they can go rancid if stored for too long.
Butter
Butter is an essential ingredient in pound cakes, providing the rich flavor and tender texture that make these cakes so beloved. The butter is creamed with sugar at the beginning of the recipe, which helps create tiny air pockets in the batter. These air pockets expand during baking, giving the cake its characteristic light and fluffy crumb. For the best results, always use unsalted butter so you can control the amount of salt in your recipe.
Sour Cream
Sour cream adds moisture and richness to this pound cake, helping to create a soft, tender crumb. Its slightly tangy flavor complements the lemon and helps balance the sweetness of the cake. If you don’t have sour cream on hand, you can substitute with plain Greek yogurt or buttermilk.
Flour
All-purpose flour is the foundation of this cake, providing the structure needed to hold everything together. Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Too much flour can result in a dense, dry cake, so precise measuring is key.
Lemon Poppy Seed Pound Cake is a versatile and crowd-pleasing dessert that’s perfect for any occasion. The combination of zesty lemon, crunchy poppy seeds, and a sweet lemon glaze creates a deliciously refreshing treat that’s sure to be a hit. Enjoy making this recipe and savor every bite of this classic, homemade dessert!
