Description: This Lemon Poppy Seed Pound Cake is a light, moist, and flavorful cake that combines the refreshing zing of lemon with the subtle crunch of poppy seeds. Perfect for any occasion—whether it’s a brunch, dessert, or just a sweet treat with your afternoon tea—this pound cake is easy to make and full of bright citrusy flavor. The buttery texture paired with the hint of lemon and the crunch from the poppy seeds makes every bite irresistible!
Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup poppy seeds
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup freshly squeezed lemon juice (from about 1-2 lemons)
1 teaspoon vanilla extract
1/2 cup sour cream (or whole milk for a lighter texture)
For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest (optional, for extra lemon flavor)
Directions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, salt, and poppy seeds. Set aside.
3. Make the Cake Batter:
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream (or milk), starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
4. Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. If the top begins to brown too quickly, you can cover the cake loosely with aluminum foil during the last 15 minutes of baking.
5. Make the Lemon Glaze:
While the cake is cooling, whisk together the powdered sugar, lemon juice, and lemon zest (if using) in a small bowl until smooth and pourable.
6. Glaze the Cake:
Once the cake has cooled in the pan for about 10 minutes, remove it from the pan and transfer it to a wire rack to cool completely.
Drizzle the lemon glaze over the cooled cake, letting it drip down the sides.
7. Serve and Enjoy:
Slice the cake into thick pieces and enjoy! The cake will stay moist and delicious for several days when stored in an airtight container.
Tips for the Best Lemon Poppy Seed Pound Cake:
Fresh lemons: Use fresh lemon juice and zest for the best flavor. The zest really enhances the cake’s lemony aroma and taste.
Room temperature ingredients: Ensure your butter and eggs are at room temperature for a smooth and well-incorporated batter.
Poppy seeds: If you want a more pronounced poppy seed crunch, you can increase the amount of poppy seeds to 1/3 cup.
Glaze consistency: If the glaze is too thick, you can add a little more lemon juice to thin it out to the desired consistency.
Conclusion:
This Lemon Poppy Seed Pound Cake is a perfect combination of tangy lemon flavor, buttery richness, and the delightful crunch of poppy seeds. It’s a simple yet elegant treat that is sure to brighten up any occasion. Whether served for breakfast, with afternoon tea, or as a dessert, it’s bound to be a hit with everyone who loves a fresh, citrusy cake. Enjoy a slice (or two)!
