Lemon Poppy Seed Pound Cake

Delicious lemon poppy seed pound cake with lemon glaze. If you like tangy lemon desserts then follow my recipe to make this cake as moist as a pound cake with a tender texture, rich in butter and a good lemon flavor.

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• Why you'll love this recipe
• Ingredients you need for this recipe
• How to make Lemon Poppy Seed Pound Cake
• Tips for this recipe
• Store and freeze instructions
• Recipe Variations
• Recipe Questions
• Lemon poppy seed pound cake

For all the lemon lovers out there, here is my best lemon poppy seed pound cake recipe. This lemon cake has nothing to envy to the classic lemon pound cake.

This lemon and poppy seed pound cake also has a wonderful soft, moist texture like a pound cake, thanks to the sour cream and that delicious lemon flavor.

My lemon poppy seed cake comes with a lemon juice flavored glaze that is very easy to make and that adds a nice topping on this cake in addition to the little seeds poppy seeds that add style to this lemon cake and give it a light crunchy texture in the mouth.

More lemon desserts? Give these recipes a try: Mini lemon bundt cake, Lemon curd Mascarpone Cupcakes, Lemon meringue cake, Lemon pie with condensed milk, lemon poppy seed cupcakes and Lemon Meringue Tarts.

Ingredients you need for this recipe

You need these ingredients to make this iced lemon poppy seed loaf:

• Butter: Unsalted butter or use melted butter but cooled.
• Sugar: White granulated sugar should not be used in place of flavored sugar, as it may alter the flavor of the lemon.
• Fresh Lemon juice and lemon zest: Use untreated and preferably organic fresh lemon juice and lemon zest, or lemon extract and bottled lemon juice.
• Eggs: medium size and at room temperature
• Vanilla: Pure, liquid vanilla extract that can be replaced with a packet of vanilla sugar.
• Sour cream: The acidity of the sour cream plays an important role in the softness of this cake. You can replace it with fermented milk or plain yogurt.
• Flour: Use preferably all-purpose flour rather than cake flour.
• Baking powder: For softness or replace with baking soda.
• Salt: essential to bring out the flavors.
• Poppy seeds: Poppy seeds are added mainly for the decorative side of the cake, but they also add an extra texture in the mouth.
• Powdered sugar: To make the sugar glaze use powdered sugar no granulated sugar.

How to make Lemon Poppy Seed Pound Cake

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Step 1: In a large bowl of an electric mixer or in the mixing bowl of a stand mixer with the paddle attachment, beat softened butter, granulated sugar and lemon zest at medium speed for about 3 minutes until light and fluffy.

Step 2: Add vanilla and eggs in 2-3 additions, mixing well between each addition, still using a mixer at medium speed, until well incorporated with the other ingredients.

Step 3: Add lemon juice and sour cream and mix again to incorporate them.

Step 4: Finish by adding the dry ingredients, flour, baking powder, pinch of salt and poppy seeds and mix with a rubber spatula until the mixture is homogeneous.

Step 5: Preheat the oven to 350°F / 180°C and line with parchment paper a 10-inch loaf pan to make it easier to unmold.

Step 6: Then pour the cake batter into the prepared loaf pan and smooth the top with the back of a tablespoon to distribute the batter evenly in the corners of the loaf pan.

Step 7: Bake the lemon cake in the oven for about 50 to 55 minutes until it is golden brown on top. When removed from the oven, let the lemon poppy seed pound cake cool completely in the pan before unmolding and place on a wire rack.

Lemon Glaze

Place all ingredients in a small bowl, along with the confectioners sugar and lemon juice, and mix vigorously with a fork until smooth and fluid.

Adjust consistency: Add more powdered sugar if too runny, more liquid if too thick, then pour on top of the cake and serve with berries and whipped cream.

Store and freeze instructions

Room temperature: You can store your lemon poppy seed cake at room temperature in an airtight container or under a plastic wrap for up to 5 days. Place it in a storage box with an airtight lid to keep it soft and prevent it from drying out. Or you can place it directly in the refrigerator and keep it for a week.

In the freezer: Keep your lemon poppy seed pound cake in the freezer for even longer. Once baked and completely cooled, cut into slices and place in a box or freezer bag and store in the freezer for up to 3 months.

Recipe Questions

Should I soak poppy seeds before baking?

Soaking poppy seeds before baking can be done to soften their texture and enhance their flavor, but it's not required for most recipes. If you decide to soak them, simply place them in water or milk for about an hour before draining and using them in your baking.

Can I use bottled lemon juice instead of fresh lemon juice?

Yes, you can use bottled lemon juice instead of fresh lemon juice if you don't have fresh lemons on hand.

Can I substitute yogurt for the sour cream in the recipe?

Yes, you can substitute an equal amount of plain yogurt for the sour cream in the recipe.

How can I prevent the glaze from becoming too thin or too thick?

To prevent the glaze from becoming too thin or too thick, adjust the consistency by adding more powdered sugar if it's too thin or more lemon juice if it's too thick until you reach your desired consistency.

Can I make this pound cake in a bundt pan instead of loaf pan?

Yes, you can make this lemon loaf in a lemon poppyseed bundt cake version, bake in a bundt cake pan instead of a loaf pan. For a 25 cm (10-inch) rectangular loaf pan in the USA, you would typically use a 10-12 cup capacity bundt pan.

More Pound Cake Recipes

I hope you love the lemon poppyseed cake recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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