Glazed Lemon Poppy Seed Pound Cake
Bright, zesty, and irresistibly moist, this Glazed Lemon Poppy Seed Pound Cake is the perfect blend of citrusy flavor and buttery richness. Infused with fresh lemon juice, fragrant lemon zest, and a generous sprinkle of poppy seeds, each bite offers a delightful balance of tangy and nutty notes. The tender crumb is beautifully complemented by a glossy lemon glaze that adds an extra burst of sweetness and a touch of elegance. Perfect as a crowd-pleasing dessert or an indulgent treat with your afternoon tea, this pound cake is easy to make with simple pantry ingredients. Plus, with its stunning golden hue and optional lemon zest garnish, it's as gorgeous as it is delicious. Whether you're hosting a gathering or simply craving a homemade classic, this lemon poppy seed pound cake will steal the show.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 pieces Large eggs
- 1 teaspoon Pure vanilla extract
- 0.25 cup Fresh lemon juice
- 2 tablespoons Lemon zest
- 0.5 cup Whole milk
- 2 tablespoons Poppy seeds
- 1 cup Powdered sugar
- 2 tablespoons Fresh lemon juice (for glaze)
- 1 teaspoon Lemon zest (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, using a hand mixer or stand mixer, cream the softened butter and sugar on medium speed until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, fresh lemon juice, and lemon zest until fully incorporated.
Reduce the mixer speed to low and alternately add the dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Gently fold in the poppy seeds using a spatula, ensuring they are evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth.
Once the cake is completely cooled, drizzle the glaze evenly over the top. If desired, garnish with additional lemon zest for an extra pop of flavor and color.
Let the glaze set for 10-15 minutes before slicing and serving. Enjoy your Glazed Lemon Poppy Seed Pound Cake!
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 44.5 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
