Name: Lemon poppy seed pound cake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 210 g (1 cup) unsalted butter – softened; 200 g (1 cup) granulated sugar; Zest of 2 lemons – untreated if possible; 100 ml (1/2 cup) lemon juice – freshly squeezed; 4 large eggs – room temperature; 2 tsp vanilla extract – liquid; 120 g (1/2 cup) sour cream – or plain yogurt; 220 g (1 3/4 cups) all-purpose flour; 1 tsp baking powder – or baking soda; 1/2 tsp salt; 2 tbsp poppy seeds; 100 g (3/4 cup) powdered sugar; 1–2 tsp lemon juice or water – to adjust consistency

Lemon poppy seed pound cake with a rich, buttery crumb and a bright lemon flavor, baked in a loaf pan and finished with a simple lemon glaze.

This lemon poppy seed pound cake is baked like a classic loaf cake, with a dense, moist texture and real lemon zest for flavor.

It’s a recipe I’ve made for years when I want a reliable lemon loaf that slices cleanly and tastes even better the next day.

Why you'll love it

True pound cake texture: rich, dense, and moist, not fluffy or spongy
Real lemon flavor: fresh zest and juice, no artificial taste
Reliable everyday bake: simple ingredients, clean slices, perfect for coffee or dessert

Ingredients you need

Unsalted butter: softened or melted and cooled
Granulated sugar: white sugar only
Lemon zest & juice: fresh lemons for best flavor
Eggs: room temperature
Vanilla extract: pure liquid vanilla
Sour cream: full-fat, or plain yogurt
All-purpose flour: for a classic pound cake crumb
Baking powder: or baking soda
Salt: fine salt to balance flavors
Poppy seeds: for texture and contrast
Powdered sugar: for the lemon glaze

slice of lemon poppy seed loaf cake with glaze on a plate

Tips for the best lemon poppy seed loaf

Let the cake cool fully before glazing so the icing sets cleanly.
Weigh your ingredients for a dense, even pound-cake texture.
Use room-temperature eggs and sour cream for a smooth batter.
Zest the lemons before juicing to get the most aroma.
Mix just until combined once the flour is added to avoid a dry loaf.

How to make lemon poppy seed loaf cake

This lemon poppy seed pound cake uses the same base as my Lemon loaf cake, with poppy seeds added for extra texture and flavor.

Cream the butter, sugar, and lemon zest at medium speed for about 3 minutes, until pale and fluffy.

mixing butter and sugar for lemon poppy seed loaf cake

Add the eggs and vanilla in 2–3 additions, mixing well after each one until fully incorporated.

creamed butter and eggs for lemon poppy seed loaf batter

Mix in the lemon juice and sour cream just until the batter is smooth.

lemon poppy seed loaf cake batter in a mixing bowl

Fold in the flour, baking powder, salt, and poppy seeds gently with a spatula, mixing only until combined.

adding flour and poppy seeds to lemon loaf cake batter

Pour the batter into a lined 10-inch loaf pan, smooth the top, and spread evenly into the corners.

lemon poppy seed loaf cake batter in loaf pan before baking

Bake at 350°F / 180°C for 50–55 minutes, until golden and a toothpick comes out clean.

Let the cake cool completely in the pan, then unmold and transfer to a wire rack.

lemon poppy seed loaf cake baked and cooled on a table

If you want a simple, smooth finish, this quick lemon glaze is the perfect match for this cake.

Prepare the lemon glaze by mixing powdered sugar and lemon juice until smooth and pourable.

Adjust the glaze texture if needed, then drizzle over the cooled loaf and serve.

Serving Suggestions

Serve at room temperature with coffee or tea.
Add fresh berries for a bright contrast.
Top with whipped cream for a simple dessert.
Drizzle extra lemon glaze for a stronger lemon flavor.

Storage

Room temperature: Keep covered for up to 3 days.
Refrigerator: Store airtight for up to 5–6 days.
Freezer: Freeze unglazed loaf up to 3 months; thaw at room temperature.

Recipe Variations

Lemon poppy seed yogurt loaf: Replace sour cream with full-fat Greek yogurt.
Blueberry lemon loaf: Fold fresh or frozen blueberries into the batter.
Extra lemon loaf: Brush warm cake with lemon syrup before glazing.
Bundt version: Bake in a bundt pan, adjusting baking time.
Gluten-free lemon loaf: Use a 1:1 gluten-free flour blend.

Recipe Questions

Can I make this lemon poppy seed loaf ahead of time?

Yes. The flavor improves after resting overnight.

Why did my loaf sink in the center?

It was likely underbaked or overmixed.

Can I use bottled lemon juice?

Yes, but fresh lemon juice and zest give the best flavor.

Can I freeze lemon poppy seed loaf cake?

Yes, freeze without glaze for best texture.

slice of lemon poppy seed loaf cake served on a plate

More loaf and bundt cakes

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!