This Lemon and Poppy Seed Pound Cake is a flavorful cake, moist and lemony, great for breakfast time or for coffee/tea break.
While still warm the pound cake is brushed with a sweet lemony syrup which brings more moisture and flavor to it. Also, the poppy seeds bring an amazing crunchy and flavorful texture as well. Â The sweet and tart in this recipe is very well balanced, not too sweet not to tart either.
The recipe is easy and quick and always with great results. You can also use the batter to make lemon and poppy seed muffins. Â If you like poppy seeds and lemony desserts this one is just right for you.
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Lemon Bars
Blueberry Lemon Bundt Cake
Lemon Poppy Seed Pound Cake
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
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.
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!
How can I make it more moistured – it was a little bit dry…
Hi Urska.
You can try to put a little more oil, about 10 ml.
Can i substitute the butter with cooking oil?
Can i substitute the buttermilk with normal milk? I’m trying to make it less fatty.
Hi Ann.
Yes, you can use rape oil and milk ( although the buttermilk is not fat).
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?
you just need to bake it in a bigger pan and cut it in squares… should be fine
Can I substitute cake flour for flour in this recipe? If so, how much would I need to use? Thank you.
Hi, can I use oranges instead of the lemons and simply make an orange cake with this?
You use baking powder and baking soda, what if you only have one of these? does it make a difference?
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!
I have a question. Did you use the entire lemon glaze? I fear if I use all, it may make the cake soggy.
yes.. use it all.. will be good 🙂