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The Ultimate Lemon Poppy Seed Pound Cake: A Zesty, Irresistible Treat

Lemon Poppy Seed Pound Cake
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Every time I bake this Lemon Poppy Seed Pound Cake, it brings me back to my grandma’s sunny kitchen where lemon zest filled the air. This cake is tender, zesty, and just sweet enough—perfect for tea time or a cheerful dessert. Try it out and share a slice with someone you love. It’s a simple pleasure worth savoring.

Ingredients

Scale

  • 1 cup unsalted butter (softened)

  • 1½ cups granulated sugar

  • 4 large eggs

  • 1 tsp vanilla extract

  • 1 tbsp lemon zest

  • ¼ cup fresh lemon juice

  • 2 cups all-purpose flour

  • 2 tbsp poppy seeds

  • ½ tsp baking powder

  • ¼ tsp salt

  • ½ cup sour cream

Optional Glaze:

  • 1 cup powdered sugar

  • 2 tbsp lemon juice

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour a loaf pan.

  • Cream butter and sugar together until light and fluffy.

  • Add eggs one at a time, then mix in vanilla, lemon zest, and juice.

  • In another bowl, whisk flour, baking powder, salt, and poppy seeds.

  • Add dry ingredients to wet, alternating with sour cream. Mix until smooth.

  • Pour batter into prepared pan and smooth the top.

  • Bake for 50–60 minutes, or until a toothpick comes out clean.

  • Let cool. If using glaze, mix powdered sugar with lemon juice and drizzle over the cooled cake.

Notes

  • Don’t skip the lemon zest—it adds big flavor!

  • Sour cream keeps the cake moist and rich.

  • For extra zing, add a touch of lemon extract.

Nutrition

Find it online: http://recipes.swedishinarabic.net/the-ultimate-lemon-poppy-seed-pound-cake-a-zesty-irresistible-treat/