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.
Ingredients
Scale
Dry Ingredients
- 2 cup all-purpose flour
- 2 Tbsp poppy seeds
- 2 Tbsp lemon zest
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 3 large eggs (let sit at room temperature)
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 1 tsp vanilla extract
- 3/4 cup buttermilk (or whole milk, let sit at room temperature)
Glaze
- 2 Tbsp granulated sugar
- 2 tsp lemon juice
- 1 tsp milk
Icing
- 1 cup powdered sugar
- 1 Tbsp lemon juice
- 3 tsp milk
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
