Description

Easy recipe for lemon poppy seed pound cake, very soft and moist, with a rich buttery crumb and bright lemon flavor (for a 10-inch / 25 cm loaf pan, about 10–12 slices).

Ingredients

Lemon poppy seed pound cake

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

Lemon glaze

100 g (3/4 cup) powdered sugar
1–2 tsp lemon juice or water – to adjust consistency

Instructions

How to make lemon poppy seed loaf cake

Preheat the oven to 350°F / 180°C and line a 10-inch / 25 cm loaf pan with parchment paper.
Mix butter, sugar, and lemon zest on medium speed for about 3 minutes until smooth.
Add vanilla and eggs in three additions, mixing well between each.
Mix in sour cream and lemon juice until fully combined.
Fold in flour, baking powder, salt, and poppy seeds with a spatula until just combined.
Pour the batter into the pan and smooth the top.
Bake for 50–55 minutes, until a toothpick inserted in the center comes out clean.
Cool completely in the pan, then unmold and transfer to a rack.

Make the lemon glaze

Mix powdered sugar and lemon juice until smooth, adjusting the consistency as needed.
Pour over the cooled cake and finish with extra lemon zest if desired.