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Cake with icing and lemon slices.

Lemon Poppy Seed Pound Cake

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 12 Slices

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 9x5-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.