Lemon Poppy Seed Pound Cake

This Lemon and Poppy Seed Pound Cake is a flavorful cake, moist and lemony, great for breakfast time or coffee/tea break.

As the pound cake is still warm, it’s delicately brushed with a sweet, lemony syrup, enhancing its moisture and flavor. Additionally, the poppy seeds contribute a delightful crunchy texture and rich flavor profile. The  blend of sweetness and tartness in this recipe is perfectly balanced, neither overly sweet nor too tart.

The recipe is easy and quick and always with great results. You can also use the batter to make lemon and poppy seed muffins.  If you like poppy seeds and lemony desserts this one is just right for you.

How to make lemon poppy seed pound cake

Begin by preheating your oven to 350°F (180°C). Then, grease and flour a 9×5-inch (23x13cm) loaf pan to prevent sticking.

In a medium bowl, whisk together flour, salt, baking powder, baking soda, poppy seeds, and lemon zest. Set this aside for now.

In a separate large bowl, cream together the butter and sugar until well combined. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and oil.

Gradually add the flour mixture to the wet ingredients, alternating with buttermilk, beginning and ending with the flour mixture. Mix until everything is well combined and smooth. Pour this batter into the prepared loaf pan.

Bake the pound cake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the lemon glaze. In a small saucepan, combine sugar and lemon juice. Heat this mixture over low to medium heat until the sugar dissolves completely.

Once the pound cake is baked, use a skewer to poke holes over the top, then brush the warm cake with the prepared lemon glaze.

Allow the cake to cool completely before serving, ensuring it has absorbed the lemony goodness of the glaze.

Hope you will try this Lemon Poppy Seed Pound Cake and if you do, make sure to share the photos with me on Instagram. Enjoy!

For more similar recipes check our full collection of Bundt, Loaf and Pound Cakes. For more lemon desserts go to our full collection of Lemon Recipes.

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Lemon Poppy Seed Pound Cake

Lemon Poppy Seed Pound Cake

5 from 1 vote
This Lemon and Poppy seed pound cake is a flavorful cake, moist and lemony, great for breakfast time or for coffee/tea break.
Servings 12 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 1 ¾ cups (220g) all-purpose flour
  • 1/4 tsp (2g) salt
  • 1 ½ tsp (6g) baking powder
  • 1/4 tsp (1.5g) baking soda
  • 3 tbsp (30g) poppy seeds
  • lemon zest of 2 lemons
  • 1/3 cup (75g) butter , softened
  • 3/4 cup (150g) sugar
  • 3 eggs
  • 1 tsp (5g) vanilla extract
  • 1/3 cup (70g) oil
  • 1/2 cup (120g) buttermilk

Lemon Glaze

  • 4 tbsp (60ml) lemon juice
  • 1/4 cup (50g) sugar


Prepare the lemon pound cake.

  • Preheat oven to 350F (180C). Grease and dust with flour one 9x5in (23x13cm) loaf pan.
  • In a medium bowl whisk flour with salt, baking powder, baking soda, poppy seeds and lemon zest. Set aside until ready to use.
  • In a large bowl mix butter with sugar until combined. Incorporate eggs one at a time . Mix in vanilla extract and oil.
  • Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the mixture into the prepared pan.
  • Bake at 350F (180C) for about 1 hour until a toothpick inserted into the center of the cake comes out clean.

Prepare the lemon glaze.

  • In a small saucepan add sugar and lemon juice. Heat over low-medium heat until sugar dissolves.
  • Use a skewer to poke the pound cake over the top and brush the lemon glaze over the warm pound cake.
  • Let it cool completely before serving.



Serving: 1 serving out of 12Calories: 260kcalCarbohydrates: 32.2gProtein: 4.1gFat: 13.3gSaturated Fat: 4.6gCholesterol: 55mgSugar: 17.8g
Calories: 260kcal
Course: Dessert
Cuisine: American
Keyword: breakfast pound cake, lemon poppy seed muffins, lemon poppy seed pound cake, lemon pound cake, poppy seed pound cake, pound cake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Joyce Author says:

    Hi, how many servings does this recipe make? I really like your recipes and look forward to every single one. Hope that you know that your recipes has reached Singapore and everyone really enjoys it!

  2. Urska Author says:

    How can I make it more moistured – it was a little bit dry…

    1. Ella-HomeCookingAdventure Author says:

      Hi Urska.

      You can try to put a little  more oil, about 10 ml.

  3. Ann Author says:

    Can i substitute the butter with cooking oil?
    Can i substitute the buttermilk with normal milk? I’m trying to make it less fatty.

    1. Ella-HomeCookingAdventure Author says:

      Hi Ann.

      Yes, you can use rape oil and milk ( although  the buttermilk is not fat).

  4. Urska Author says:

    I want to make the same desert, except I want it to be in a shape of little cubes/bars, like in this recipe: https://www.homecookingadventure.com/magic-custard-cake

    Do I have to remove some of ingredients, like baking powder? And, which pan should I use?

    1. Ella-HomeCookingAdventure Author says:

      you just need to  bake it in a bigger pan and cut it in squares… should be fine

  5. Maryam Author says:

    Can I substitute cake flour for flour in this recipe? If so, how much would I need to use? Thank you.

  6. Pallavi Author says:

    Hi, can I use oranges instead of the lemons and simply make an orange cake with this?

  7. error asmr Author says:

    You use baking powder and baking soda, what if you only have one of these? does it make a difference?

  8. GRAYCE Author says:

    I absolutely love, love your website, I haven’t yet made any of the recipes but I have listed a couple that I really like which I will be trying over the next few weeks. I want to ask an important question, in your videos you use the whisk constantly for the batter. I thought that you must only “Fold” with a large spoon otherwise the cakes become too hard if you use a whisk, i’m I correct? I have always used a whisk only to cream the butter and sugar until fluffy, then for the batter (flour mixture) only fold slowly using very few strokes. Now I am confused. Help!

  9. Ankit Author says:

    I have a question. Did you use the entire lemon glaze? I fear if I use all, it may make the cake soggy.

    1. Ella-HomeCookingAdventure Author says:

      yes.. use it all.. will be good 🙂

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