Lemon Poppy Seed Pound Cake is a delightful, moist cake bursting with the bright flavor of lemon and the subtle crunch of poppy seeds. This classic dessert is perfect for any occasion, whether it’s a family gathering, a special brunch, or simply a sweet treat with your afternoon tea. With its tender crumb and tangy lemon glaze, this pound cake is sure to be a hit.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream or plain yogurt, room temperature
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the sour cream and poppy seeds until well incorporated. - Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
- Once the cake is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.
