If you have a craving for a cake that bursts with bright, fresh flavors and a delightful crunch, this Lemon Poppy Seed Pound Cake Recipe is absolutely for you. It’s the perfect balance of zesty lemon and nutty poppy seeds, wrapped up in a tender, buttery pound cake base. Whether you’re serving it for a weekend brunch, a cozy afternoon tea, or just treating yourself, this cake brings a little sunshine and a lot of happy smiles to any table.

Lemon Poppy Seed Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

All the ingredients in this Lemon Poppy Seed Pound Cake Recipe are simple pantry staples, but each one plays an essential role in creating a cake that’s bursting with flavor, tender texture, and a gorgeous golden crumb. From the citrusy punch of lemon zest and juice to the subtle pop and crunch of poppy seeds, every element comes together perfectly.

2 cups all-purpose flour: The foundation for a tender, sturdy cake crumb that holds everything together beautifully.
2 tablespoons poppy seeds: Adds a delightfully nutty crunch and visual texture throughout the cake.
2 tablespoons lemon zest: Packs the fresh, bright citrus flavor into every bite, enhancing the lemony character.
2 teaspoons baking powder: Helps the pound cake rise just right, keeping it light and fluffy.
1/2 teaspoon salt: Balances the sweetness and amplifies all the flavors.
1 cup granulated sugar: Sweetens the cake with a classic, clean sweetness.
1/2 cup unsalted butter, softened: Brings luscious moisture and richness, making this pound cake irresistibly tender.
3 large eggs, room temperature: Provides structure and richness for the perfect crumb.
1/4 cup fresh lemon juice (about 2 lemons): Introduces a natural brightness and tang that lifts the whole cake.
1 teaspoon vanilla extract: Adds warmth and depth to the lemony flavor.
3/4 cup buttermilk or whole milk, room temperature: Keeps the cake moist and adds a slight tanginess that complements the lemon.
2 tablespoons granulated sugar (for glaze): Sweetens the subtle lemon glaze that perks up the top of the cake.
2 teaspoons lemon juice (for glaze): Adds a fresh citrus burst for the glaze.
1 teaspoon milk (for glaze): Helps create a smooth, pourable glaze consistency.
1 cup powdered sugar (for icing): Creates a sweet, silky icing that finishes the cake beautifully.
1 tablespoon lemon juice (for icing): Brings a final lemony tang to the icing.
3 teaspoons milk (for icing): Thins the icing just enough for easy spreading.

How to Make Lemon Poppy Seed Pound Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F. Then, grease a loaf pan generously or line it with parchment paper so the cake slides out effortlessly after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, poppy seeds, lemon zest, baking powder, and salt. This ensures even distribution of leavening agents and seasoning, and those poppy seeds get spread all through the batter.

Step 3: Cream Butter and Sugar

Using a hand mixer, beat the softened butter with the granulated sugar until the mixture is light, fluffy, and pale in color. This step is key to creating a tender crumb by incorporating air into the batter.

Step 4: Add Eggs, Vanilla, and Lemon Juice

Beat in the eggs one at a time, followed by the vanilla extract and fresh lemon juice. Mixing just until combined keeps the batter from becoming tough while adding richness and that essential lemon zing.

Step 5: Alternate Dry Ingredients and Buttermilk

Add half of the dry flour mixture to the wet ingredients and mix gently, then pour in half the buttermilk. Repeat with the remaining flour and buttermilk. Stir just until the batter is smooth—taking care not to overmix which can lead to a dense cake.

Step 6: Bake the Cake

Pour the batter into the prepared pan, smoothing the top for an even rise. Bake for 50 to 60 minutes until a toothpick comes out clean. Let the cake rest in the pan for 10 minutes before turning it out onto a wire rack to cool.

Step 7: Glaze and Ice for Extra Lemon Love

While the cake is still warm, whisk together granulated sugar, lemon juice, and milk for the glaze. Drizzle evenly over the top and gently spread it to soak into the cake’s surface. After the cake cools completely, combine powdered sugar, lemon juice, and milk to make a silky icing. Spread this over the top and let it set before slicing.

How to Serve Lemon Poppy Seed Pound Cake Recipe

Garnishes

A simple dusting of powdered sugar or a few lemon zest curls beautifully garnish the cake for a fresh, elegant presentation. Fresh berries also make a lovely, colorful topping that complements the citrusy flavors.

Side Dishes

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. For a lighter option, enjoy it alongside a fresh fruit salad to brighten up the plate.

Creative Ways to Present

Try serving slices with a drizzle of honey or lemon curd for an extra burst of sweetness. For brunch, cut the cake into small squares and serve with tea or coffee for a perfect crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Keep your leftover lemon poppy seed pound cake tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This helps retain that fresh, moist texture.

Freezing

You can freeze the whole cake or individual slices by wrapping them well in plastic wrap and aluminum foil, then freezing for up to 2 months. Thaw at room temperature for several hours before enjoying.

Reheating

To enjoy the cake warm, gently reheat slices in the microwave for 15 to 20 seconds. This brings out the lemon fragrance and makes it feel freshly baked again.

FAQs

Can I use lemon extract instead of fresh lemon juice?

While lemon extract can enhance lemon flavor, fresh lemon juice provides bright acidity and moisture that are key to the cake’s fresh taste and texture. If using extract, reduce it to 1 teaspoon and add a tablespoon of milk to compensate for moisture.

What’s the best way to store this pound cake?

Store the cake in an airtight container at room temperature. Avoid refrigerating as it can dry the cake out. For longer keeping, freezing is the best option.

Can I substitute buttermilk with regular milk?

Yes, whole milk works well in place of buttermilk. To mimic buttermilk’s slight tang, add a teaspoon of lemon juice or vinegar to the milk and let it sit for 5 minutes before mixing.

Could I make this recipe gluten-free?

Absolutely! Use a 1-to-1 gluten-free baking flour blend and ensure it contains xanthan gum or a similar binder. The texture may be slightly different but the flavor will still shine.

How do I prevent the cake from drying out?

Don’t overbake and be sure to store it properly in an airtight container. Following the recipe’s instructions on ingredient temperature and mixing methods also helps retain moisture.

Final Thoughts

Making this Lemon Poppy Seed Pound Cake Recipe is like inviting a fresh ray of lemon sunshine straight into your kitchen. It’s simple to prepare but wow-worthy in taste, perfect for any occasion that calls for a little sweetness and a lot of smiles. Give it a try, and I promise it’ll quickly become one of your favorite go-to cakes to bake and share.

Lemon Poppy Seed Pound Cake Recipe

★★★★★

5.2 from 25 reviews

Author: Sophie
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 10–12 slices) 1x
Diet: Vegetarian

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Description

This Lemon Poppy Seed Pound Cake is a moist, tender, and flavorful dessert that combines zesty lemon and crunchy poppy seeds with a rich buttery pound cake base. Topped with a tangy lemon glaze and smooth lemon icing, it’s an irresistible treat perfect for afternoon tea, brunch, or any special occasion.

Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a loaf pan generously or line it with parchment paper to ensure easy removal of the cake.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, poppy seeds, lemon zest, baking powder, and salt. Set this mixture aside as it will be incorporated later.
Cream Butter and Sugar: In a large bowl, use a hand mixer to cream the softened unsalted butter and granulated sugar until the mixture becomes light, fluffy, and pale in color, which takes about 3-5 minutes.
Add Eggs and Flavorings: Beat in the eggs, one by one, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and fresh lemon juice, mixing until everything is combined smoothly.
Alternate Mixing Dry and Wet Ingredients: Gradually add half of the dry ingredient mixture to the wet mixture and stir gently. Then pour in half of the buttermilk and mix again carefully.
Finish Batter: Repeat the process with the remaining dry ingredients followed by the rest of the buttermilk. Stir just until the batter is smooth; avoid overmixing to keep the cake tender.
Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare and Apply Glaze: While the loaf is still warm, whisk together the granulated sugar, lemon juice, and milk for the glaze in a small bowl. Drizzle this mixture over the cake, using a brush or spatula to spread it evenly. Allow the cake to cool completely after glazing.
Make and Add Icing: Once the cake is fully cooled, whisk together powdered sugar, lemon juice, and milk for the icing until smooth. Pour and spread over the loaf evenly, then allow the icing to set before slicing and serving.

Notes

Allow eggs and buttermilk to come to room temperature for better batter consistency.
Do not overmix the batter once dry and wet ingredients are combined to prevent a dense cake.
Use freshly grated lemon zest for the best flavor.
If you prefer a dairy-free cake, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.
Ensure the cake is cool before adding icing to avoid melting and sliding.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (about 80g)
Calories: 320 kcal
Sugar: 22 g
Sodium: 210 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 1.5 g
Protein: 5 g
Cholesterol: 85 mg

Keywords: Lemon Pound Cake, Poppy Seed Cake, Lemon Glaze, Lemon Icing, Moist Pound Cake, Citrus Cake, Tea Cake