Lemon Poppy Seed Pound Cake
Brighten your dessert table with this irresistibly moist and zesty Lemon Poppy Seed Pound Cake! Infused with the vibrant flavors of fresh lemon zest and juice, this classic pound cake boasts a tender crumb thanks to creamy sour cream and rich, buttery goodness. The addition of poppy seeds lends a delightful crunch, making every bite a textural delight. Finished with a luscious lemon glaze that adds the perfect balance of sweetness and tang, this easy-to-make loaf is ideal for brunch, tea parties, or as an anytime treat. Crafted with simple pantry staples and baked to golden perfection, this crowd-pleasing recipe will become a go-to dessert favorite. Keywords: lemon poppy seed cake, pound cake recipe, lemon dessert, easy moist cake.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 units large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons fresh lemon zest (from 2 lemons)
- 0.25 cup fresh lemon juice
- 0.5 cup sour cream
- 2 tablespoons poppy seeds
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- 1 tablespoon milk (for glaze)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
With the mixer on low speed, alternate adding the dry flour mixture and the sour cream to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
Gently fold in the poppy seeds using a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and allow the cake to cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, lemon juice, and milk in a small bowl until smooth and pourable.
Once the cake is completely cool, drizzle the glaze evenly over the top. Let it set for a few minutes before slicing and serving.
Nutrition Facts
Calories |
5467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.0 g | 315% | |
| Saturated Fat | 144.2 g | 721% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1319 mg | 440% | |
| Sodium | 2039 mg | 89% | |
| Total Carbohydrate | 780.5 g | 284% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 534.9 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 653 mg | 50% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 926 mg | 20% | |
*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.
