Lemon Poppy Seed Pound Cake

If you’re looking for a soft, buttery cake with a fresh citrus flavor, this lemon poppy seed pound cake is exactly what you need. By rubbing the lemon zest into the sugar, you release the natural oils and create a bright, aromatic base that carries through every slice.

As the cake bakes, it develops a tender crumb with a delicate crunch from the poppy seeds, while the lemon glaze adds a light, tangy finish. Because the texture stays moist yet structured, this loaf is perfect for both everyday baking and special occasions.

How to Make Lemon Poppy Seed Pound Cake

Start by preheating your oven to 170°C (340°F), so it’s ready when the batter is done.

Then grease and flour your loaf pan, and place it in the refrigerator while you prepare the batter.

Meanwhile, in a separate bowl, combine the flour, baking powder, and salt, and set it aside.

Next, add the sugar to a large bowl and rub it together with the lemon zest using your fingertips until fragrant.

After that, add the softened butter and beat for 3–4 minutes until light and fluffy.

Then add the eggs one at a time, mixing well after each addition. As you continue, scrape down the sides of the bowl so everything combines evenly.

Once the eggs are fully incorporated, add the sour cream and vanilla extract, and mix briefly on low speed.

Next, pour in the lemon juice and mix again for a few seconds.

After that, sift in the dry ingredients and gently fold with a spatula until just combined. Because overmixing can affect the texture, stop as soon as the flour disappears.

Then add the poppy seeds and fold them in gently.

Now transfer the batter into the prepared pan and smooth the top.

Next, run a lightly buttered spatula through the center. If you want a more defined crack, you can also place a thin strip of butter along that line.

Finally, bake at 170°C (340°F) for 55–60 minutes. After about 45 minutes, check with a toothpick, and if the top browns too quickly, cover loosely with foil.

Once baked, let the cake cool in the pan for about 15 minutes before removing it.

To make the glaze, mix powdered sugar with lemon juice until smooth, then drizzle over the cake.

Tips for Best Results

Rubbing lemon zest with sugar enhances the citrus aroma and distributes the flavor evenly.

Sifting the dry ingredients helps create a smoother batter and lighter texture.

Avoid overmixing after adding the flour to keep the cake soft and tender.

If the cake browns too quickly, cover loosely with foil during baking.

Storage

Store the cake in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.

Looking for more baking inspiration? Visit Bake with D for more tried and tested recipes.