Description
Lemon poppy seed pound cake is a moist, buttery loaf infused with fresh lemon zest and juice, studded with crunchy poppy seeds, and finished with a tangy lemon glaze perfect for brunch, tea time, or dessert. Easily made gluten-free or vegan.
Ingredients
For the Cake:
– 1½ cups (188g) all-purpose flour
– ½ tsp baking powder
– ¼ tsp baking soda
– ¼ tsp salt
– 1 cup (2 sticks / 226g) unsalted butter, room temperature
– 1 cup (200g) granulated sugar
– 3 large eggs, room temperature
– 2 tbsp fresh lemon zest
– ¼ cup (60ml) fresh lemon juice
– ½ cup (120g) sour cream or plain yogurt, room temperature
– 2 tbsp poppy seeds
– 1 tsp vanilla extract
For the Glaze:
– 1 cup (120g) powdered sugar
– 2–3 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line with parchment).
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, beating well after each.
- Mix in lemon zest, lemon juice, and vanilla extract.
- Gradually add dry ingredients, mixing just until combined.
- Stir in sour cream and poppy seeds until evenly incorporated.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cover loosely with foil if top browns too quickly.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
- Let glaze set before slicing.
Notes
– Use room-temperature ingredients for even mixing and tender crumb.
– Do not overmix this prevents a dense cake.
– Gluten-free: Substitute with 1:1 certified gluten-free flour blend.
– Vegan option: Use plant-based butter, flax eggs (3 tbsp ground flax + 7.5 tbsp water), and dairy-free yogurt.
– Sour cream substitute: Plain Greek yogurt or buttermilk works well.
– Storage: Keep covered at room temperature for 3 days, refrigerated for 7 days, or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert / Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: ~260
- Sugar: 20g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 70mg