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.
Why You’ll Love This Recipe
You’ll love Lemon Poppy Seed Pound Cake for its moist, tender texture and the refreshing burst of lemon flavor in every bite. The poppy seeds add a wonderful crunch that complements the soft cake perfectly. This recipe is easy to follow and results in a beautiful, impressive cake that’s sure to delight your family and friends.
Expert Tips and Tricks
- Room temperature ingredients: Ensure all ingredients, especially butter, eggs, and yogurt, are at room temperature for the best texture.
- Do not overmix: Mix the batter until just combined to keep the cake tender and avoid a dense texture.
- Lemon zest and juice: Use fresh lemon zest and juice for the best flavor. Avoid bottled lemon juice if possible.
- Grease the pan well: Thoroughly grease and flour your baking pan to ensure the cake releases easily.
Recipe Variations and Possible Substitutions
- Different citrus: Substitute lemon with lime or orange for a different citrus flavor.
- Gluten-free: Use a gluten-free flour blend to make this cake gluten-free.
- Add berries: Fold in fresh or frozen blueberries or raspberries for an extra burst of flavor.
- Almond flavor: Add a teaspoon of almond extract to the batter for a complementary flavor to the poppy seeds.
Serving and Pairing Suggestions
Serve Lemon Poppy Seed Pound Cake with a cup of tea or coffee. It’s also delicious with a dollop of whipped cream or a scoop of vanilla ice cream. This cake makes a lovely addition to a brunch spread or a delightful dessert for any meal.
Storage and Reheating Tips
- Refrigeration: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Freeze the cake, tightly wrapped, for up to 3 months. Thaw in the refrigerator overnight before serving.
- Reheating: Enjoy the cake at room temperature or warm individual slices in the microwave for 10-15 seconds.
Recipe FAQs
What size pan should I use? A standard 9×5-inch loaf pan or a bundt pan works well for this recipe.
Can I use poppy seed paste instead of whole poppy seeds? Whole poppy seeds are recommended for texture, but poppy seed paste can be used for a smoother cake.
How do I prevent the cake from sticking to the pan? Thoroughly grease and flour the pan, or use a non-stick baking spray with flour.
Can I use yogurt instead of sour cream? Yes, plain yogurt can be substituted for sour cream for a similar texture and flavor.
Lemon Poppy Seed Pound Cake
Moist and tender cake bursting with lemon flavor and poppy seeds, topped with a tangy lemon glaze. Perfect for any occasion, this easy-to-make cake is a delightful treat that pairs beautifully with tea or coffee.
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 the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add eggs and lemon: 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.
- Bake: 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.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
- Glaze the cake: Once the cake is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.
Notes
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 350Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 94mgSodium: 125mgCarbohydrates: 41gFiber: 1gSugar: 27gProtein: 5g
