Lemon Poppy Seed Pound Cake

Here is a rich, moist Lemon Poppy Seed Pound Cake with detailed, step-by-step directions. This cake has a fine crumb, bright lemon flavor, and classic pound-cake density without being heavy.

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🍋 Lemon Poppy Seed Pound Cake

Yield: 1 loaf cake (9×5 inch / 23×13 cm)
Prep time: 20 minutes
Bake time: 55–65 minutes
Difficulty: Easy–Intermediate

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INGREDIENTS

Dry Ingredients

• 1¾ cups (220 g) all-purpose flour

• 1 tbsp poppy seeds

• ½ tsp baking powder

• ¼ tsp salt

Wet Ingredients

• ¾ cup (170 g) unsalted butter, softened

• 1 cup (200 g) granulated sugar

• 3 large eggs, room temperature

• 2 tbsp lemon zest (from 2 lemons)

• ¼ cup (60 ml) fresh lemon juice

• ¼ cup (60 ml) milk or yogurt (room temperature)

• 1½ tsp vanilla extract

Optional Lemon Glaze

• ¾ cup (90 g) powdered sugar

• 2–3 tbsp fresh lemon juice

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DIRECTIONS

1️⃣ Prepare the Pan & Oven

1. Preheat oven to 170°C / 340°F.

2. Grease loaf pan and line with parchment paper, leaving overhang for easy removal.

3. Lightly flour the sides.

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2️⃣ Mix Dry Ingredients

1. In a bowl, whisk flour, poppy seeds, baking powder, and salt.

2. Set aside.

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3️⃣ Cream Butter & Sugar

1. In a large bowl, beat butter and sugar on medium-high speed for 3–4 minutes.

2. Mixture should be pale and fluffy.

This step creates air for a tender crumb.

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4️⃣ Add Eggs & Flavorings

1. Add eggs one at a time, beating well after each addition.

2. Mix in lemon zest and vanilla extract.

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5️⃣ Alternate Wet & Dry Ingredients

1. Reduce mixer speed to low.

2. Add flour mixture in 3 additions, alternating with milk/yogurt and lemon juice.

3. Begin and end with dry ingredients.

4. Mix just until combined—do not overmix.

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6️⃣ Bake

1. Pour batter into prepared loaf pan.

2. Smooth top with spatula.

3. Bake for 55–65 minutes.

4. Tent loosely with foil after 40 minutes if browning too quickly.

5. Cake is done when a toothpick comes out clean or with a few moist crumbs.

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7️⃣ Cool

1. Cool in pan for 10–15 minutes.

2. Lift out using parchment and transfer to a wire rack.

3. Cool completely before glazing.

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🍯 Lemon Glaze (Optional but Recommended)

1. Whisk powdered sugar and lemon juice until smooth.

2. Drizzle over cooled cake.

3. Let set for 10 minutes before slicing.

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✨ PRO TIPS

• Use fresh lemon juice and zest—not bottled.

• Yogurt gives extra moisture; milk keeps it classic.

• Pound cake tastes even better the next day.

• Store tightly wrapped at room temperature for 2–3 days.

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🍽️ SERVING IDEAS

• Serve with tea or coffee

• Add whipped cream and berries

• Toast slices lightly for a dessert twist