Lemon Poppy Seed Pound Cake

Lemon Poppy Seed Pound Cake

Watch the video for this recipe:

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.  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.  If you like poppy seeds and lemony desserts this one is just right for you.

 

Related Posts:
Key Lime Pie
Lemon Bars
Blueberry Lemon Bundt Cake

 

 

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Ingredients
  • Makes about 12 servings
  • 1 3/4 cups (220g) all-purpose flour
  • 1/4 tsp (2g) salt
  • 1 1/2 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
Directions
  1. Preheat oven to 350F (180C). Grease and dust with flour one 9x5in (23x13cm) loaf pan.
  2. In a medium bowl whisk flour with salt, baking powder, baking soda, poppy seeds and lemon zest. Set aside until ready to use.
  3. In a large bowl mix butter with sugar until combined. Incorporate eggs one at a time . Mix in vanilla extract and oil.
  4. Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the mixture into the prepared pan.
  5. Bake at 350F (180C) for about 1 hour until a toothpick inserted into the center of the cake comes out clean.
  6. Prepare the lemon glaze. In a small saucepan add sugar and lemon juice. Heat over low-medium heat until sugar dissolves.
  7. Use a skewer to poke the pound cake over the top and brush the lemon glaze over the warm pound cake.
  8. Let it cool completely before serving.
Lemon Poppy Seed Pound Cake-1
Nutrition facts 1 Serving ( 77g) - Calories:260, Fat:13.3g, Saturated Fat:4.6g, Unsaturated Fat:0.0g, Carbohydrates:32.2g, Sugar:17.8g, Fiber:0.8g, Protein:4.1g, Cholesterol:55mg, Calories from Fat 120, Sodium 143mg, Potassium 138mg, Vitamin A 4%, Vitamin C 5%, Calcium 8%, Iron 7%, Nutrition Grade D, daily percent values are based on a 2000 calorie diet.
On March 16, 2017 at 04:56 am, Joyce said...
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!
On January 08, 2018 at 05:22 am, Urska said...
How can I make it more moistured - it was a little bit dry...
Re:

Hi Urska.

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

On April 21, 2018 at 12:04 pm, Ann said...
Can i substitute the butter with cooking oil? Can i substitute the buttermilk with normal milk? I'm trying to make it less fatty.
Re:

Hi Ann.

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

On October 28, 2018 at 12:34 am, Urska said...
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/recipes/magic-custard-cake Do I have to remove some of ingredients, like baking powder? And, which pan should I use?
Re:

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

On November 18, 2020 at 11:37 am, GRAYCE said...
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!

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