Lemon Poppy Seed Pound Cake
Prep time: 20 minutes
Cook time: 1 hour
Serves: 10
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 20 minutes
- Cook time: 1 hour
- Total time: 1 hour 19 minutes
- Serves: 10
Soft and buttery lemon poppy seed pound cake with fresh citrus flavor and a light glaze. This easy recipe creates a moist, tender loaf.
Ingredients
Wet Ingredients
- 200 g unsalted butter, softened (1 cup)
- 4 large eggs (room temperature)
- 100 g sour cream (½ cup)
- 30 ml lemon juice (2 tbsp)
- 10 ml vanilla extract (2 tsp)
- Zest of 2 lemons (≈ 1½ tbsp)
Dry Ingredients
- 200 g granulated sugar (1 cup)
- 200 g all-purpose flour (1 ½ cups + 1 tbsp)
- 5 g baking powder (1 tsp)
- ½ tsp tsp salt
- 15 g poppy seeds (2 tbsp)
Lemon Glaze
- 120 g powdered sugar (1 cup)
- 30 ml lemon juice (2 tbsp)
Method
Preheat oven to 170°C (340°F).
Grease and flour a loaf pan and chill.
In a bowl, mix flour, baking powder, and salt. Set aside.
Rub sugar with lemon zest until fragrant.
Add butter and beat for 3–4 minutes until light and fluffy.
Add eggs one at a time, mixing after each addition. Scrape the bowl as needed.
Add sour cream and vanilla and mix briefly.
Add lemon juice and mix for a few seconds.
Sift in dry ingredients and fold gently with a spatula until combined.
Fold in poppy seeds.
Transfer batter to the pan and smooth the top.
Score the center with a buttered spatula. Add a thin strip of butter if desired.
Bake at 170°C (340°F) for 55–60 minutes. Check after 45 minutes.
Let cool for 15 minutes, then remove from the pan.
Mix powdered sugar with lemon juice and drizzle over the cake.
