LEMON POPPY SEED

Indulge in zesty bliss with our Lemon Poppy Seed Pound Cake! Topped with a tantalizing lemon glaze, it's a citrus lover's dream.

Beat with an electric whisk for 3 minutes the softened butter with the granulated sugar and the lemon zest.

Add eggs one by one plus vanilla extract, and beat again to incorporate.

Add lemon juice and sour cream and beat to incorporate.

Add the dry ingredients, flour, baking powder, salt and poppy seed and mix with a spatula to incorporate them.

Preheat the oven to 350°F and line a loaf pan with parchment paper. Bake the lemon cake for 55 to 60 minutes until golden brown. Let it cool completely before removing from the pan.

Mix powdered sugar with heavy cream and lemon juice in a small bowl with a fork and glaze the cooled lemon pound cake with it.

Enjoy with a little whipped cream frosting and berries.

Try Lemon Meringue Cake

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