A slice of lemon poppy seed pound cake with lemon glaze and zest.
This Lemon Poppy Seed Pound Cake is a refreshing and moist cake with a perfect balance of citrusy flavor and a satisfying crunch from the poppy seeds. A light lemon glaze adds a touch of sweetness, making this the perfect dessert for spring and summer.
Why You’ll Love This Lemon Poppy Seed Pound Cake
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- Zesty and fresh: The combination of lemon zest and juice brings a fresh, tangy flavor.
- Moist and tender: The cake is soft and moist with a perfect crumb.
- Poppy seeds: The poppy seeds add a pleasant crunch and texture.
- Glazed finish: The light lemon glaze enhances the flavor and adds a glossy, sweet finish.
- Perfect for any occasion: A great cake for birthdays, tea parties, or casual desserts.
Ingredients for the Best Lemon Poppy Seed Pound Cake
- All-purpose flour: The base of the cake batter.
- Sugar: Adds sweetness and moisture.
- Eggs: Provides structure and richness.
- Lemon zest: For the fresh, citrusy flavor.
- Poppy seeds: Adds texture and a slight crunch to the cake.
- Butter: Helps keep the cake tender and moist.
- Baking powder: For leavening the cake and making it fluffy.
- Lemon glaze: For drizzling over the cake to enhance the flavor.
How to Make Lemon Poppy Seed Pound Cake
- 1. Make the cake batter. In a large bowl, mix the dry ingredients. In another bowl, cream the butter and sugar. Add the eggs, lemon zest, and juice, then fold in the poppy seeds.
- 2. Bake the cake. Pour the batter into a greased pound cake pan and bake at 350°F for 55-60 minutes, or until a toothpick comes out clean.
- 3. Make the glaze. In a small bowl, whisk together powdered sugar and lemon juice until smooth.
- 4. Glaze the cake. Once the cake has cooled slightly, drizzle with the lemon glaze.
Tips for Perfect Lemon Poppy Seed Pound Cake
- Use fresh lemons: Fresh lemon zest and juice make a huge difference in flavor.
- Don’t overmix the batter: Stir just until combined to keep the cake tender.
- Let the cake cool slightly: Allow the cake to cool before glazing to prevent the glaze from melting off.
Variations & Substitutions
- Add-ins: Add blueberries or raspberries to the batter for a fruitier twist.
- Gluten-free: Use a gluten-free flour blend to make the cake gluten-free.
- Vegan: Use flax eggs and a dairy-free butter substitute for a vegan version.
Make-Ahead & Freezing
- Fridge: Store leftover cake in the fridge for up to 3 days.
- Freezing: Freeze the cake (without glaze) for up to 2 months. Thaw before glazing and serving.
Serving Suggestions
- Serve with a hot cup of tea or coffee for a delightful treat.
- Pair with fresh berries for an extra burst of flavor.
- Perfect for spring, afternoon tea, or any occasion.
Reader Review
This cake is fantastic! It’s so light and refreshing, and the lemon glaze adds just the right amount of sweetness.
Lemon Poppy Seed Pound Cake Recipe Card
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American