Best Lemon Poppy Seed Pound Cake Recipe
Lemon poppy seed pound cake is a delightful treat that combines the tangy freshness of lemon with the subtle crunch of poppy seeds. It’s a classic cake that’s perfect for any occasion, whether you’re hosting a brunch or looking for a special dessert to enjoy with a cup of tea. The moist crumb, the zing of lemon, and the aromatic fragrance that fills the kitchen as it bakes—this cake is sure to win over anyone who takes a bite.
What makes this cake even more irresistible is its texture. The richness of the pound cake contrasts beautifully with the light crunch of poppy seeds. When you pair it with a tangy lemon glaze, you get an incredibly satisfying dessert that’s both sweet and refreshing. It’s the kind of cake that gets better the longer it sits, making it perfect for preparing in advance.
This lemon poppy seed pound cake is an easy-to-follow recipe that doesn’t require any special baking skills. You’ll be amazed at how simple it is to bring such a luxurious cake together. The ingredients are straightforward, and the process is quick, making it a great choice for novice bakers or anyone who just wants to enjoy a slice of homemade goodness.
Whether you’re baking it for a holiday, a birthday, or just because, this cake will quickly become a favorite. The bright lemon flavor and soft, moist texture will make this recipe one you return to again and again.
Why You’ll Love This Recipe
This lemon poppy seed pound cake is not just a dessert, it’s an experience. The zesty lemon flavor combined with the crunch of poppy seeds makes for an incredibly satisfying bite. The cake’s moist texture is perfectly complemented by the sweet-tart lemon glaze, offering a burst of freshness in every slice. It’s simple yet elegant—ideal for a special treat or a comforting snack.
Tips for Success
- Room temperature ingredients: Be sure to use room-temperature eggs and butter. They help to create a smooth batter that bakes evenly.
- Don’t overmix: When combining the dry and wet ingredients, mix gently to avoid a dense texture.
- Test for doneness: Ovens vary, so start checking your cake around 45 minutes. A toothpick inserted into the center should come out clean when it’s done.
Perfect Pairings
This lemon poppy seed pound cake pairs wonderfully with a cup of hot tea or a glass of sparkling lemonade. If you’re serving it for dessert, consider adding a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. The tangy lemon notes also complement fresh berries, so a side of strawberries, blueberries, or raspberries would be a lovely addition.
Lemon Poppy Seed Pound Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons poppy seeds
- 1 cup unsalted butter softened
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 cup sour cream or Greek yogurt
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, combine the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
- Cream the butter and sugar: In a large bowl, beat together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs and flavors: Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet ingredients in batches, alternating with the sour cream or yogurt, mixing just until combined.
- Bake the cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the glaze: While the cake cools, whisk together powdered sugar and lemon juice to make a glaze.
- Glaze the cake: Once the cake has cooled for about 10 minutes, drizzle the glaze over the cake. Let it sit for another 10 minutes to set before slicing.
Alternatives and Variations
- Lemon and lavender: For a fragrant twist, add a teaspoon of culinary lavender buds to the batter.
- Gluten-free: You can substitute the all-purpose flour with a gluten-free flour blend, ensuring a soft, tender cake.
- Dairy-free: Swap the butter for coconut oil or a dairy-free butter alternative and use a plant-based yogurt or sour cream.
- Add-ins: Try folding in some blueberries or raspberries for a fruity spin or add a handful of chopped almonds for a bit of crunch.
Common Questions
Can I make this cake ahead of time?
Yes, this cake keeps well for a few days at room temperature or up to a week if stored in the fridge. It also freezes beautifully, so feel free to make it ahead of time and thaw it as needed.
Can I use a different citrus?
Absolutely! While lemon is the star of this recipe, you could easily swap it for orange or lime for a fresh twist.
Why does my cake sink in the middle?
If the cake sinks, it could be due to overmixing the batter or not baking it long enough. Make sure to test the cake with a toothpick to check for doneness.
With these simple steps, you’ll have a show-stopping lemon poppy seed pound cake that’s sure to impress! Whether you’re baking for a crowd or indulging in a slice yourself, this recipe is guaranteed to bring joy with every bite.
