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–+ servings
Lemon Poppy Seed Pound Cake

Lemon Poppy Seed Pound Cake

This Lemon Poppy Seed Pound Cake is a delightful dessert featuring zesty lemon and crunchy poppy seeds, perfect for any occasion.
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Prep Time 18 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 28 minutes
Servings: 10 slices
Course: Dessert Recipes
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 4-5 medium lemons
  • 1 tbsp lemon zest
  • ½ cup whole milk
  • ⅓ cup lemon juice
  • ½ cup sour cream
  • ¾ cup unsalted butter softened
  • 3 large eggs room temperature
Dry Ingredients
  • 1 ¾ cup all-purpose flour
  • ¼ tsp salt
  • 1 ½ tsp baking powder
  • 1 ⅔ cup granulated sugar
  • 1 tbsp poppy seeds
  • ½ tsp culinary lavender optional
Glaze
  • 1 cup confectioners sugar
  • Juice from 1½ lemons lemon juice to taste

Equipment

  • Loaf Pan
  • mixing bowls
  • Microwave
  • Sifter

Method
 

Preparation
  1. Preheat the oven to 350 degrees F. Prepare a loaf pan with parchment paper.
  2. Zest a lemon and microwave the milk until warm. Infuse the milk with lavender and lemon zest.
  3. In a medium bowl, sift together flour, salt, baking powder, sugar, and poppy seeds.
  4. Juice 4-5 lemons to yield about ⅓ cup of lemon juice.
  5. In another bowl, combine sour cream, softened butter, lemon juice, infused milk mixture, and eggs. Whisk until smooth.
  6. Mix the wet ingredients into the dry ingredients until fully combined.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 60-90 minutes or until the center is set and edges are slightly pulling away from the pan.
  9. In a bowl, mix confectioners sugar and juice from 1½ lemons to reach desired glaze consistency.
  10. Drizzle the glaze over the cooled loaf.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 28gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 170mgPotassium: 100mgSugar: 16gVitamin A: 300IUVitamin C: 12mgCalcium: 50mgIron: 0.5mg

Notes

Pre-measure your ingredients for smoother baking. Store cake at room temperature in an airtight container for up to three days or freeze for longer storage.

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