Lemon Poppy Seed Pound Cake Recipe
Moist, buttery, and zesty lemon poppy seed pound cake recipe with a light glaze – perfect for tea time, gatherings, or a refreshing dessert.
Print Pin Servings: 12 slices
Calories: 380kcal
Cost: $8
Equipment
- 1 10-cup Bundt pan Greased and floured
- 1 Electric mixer Stand or hand mixer
- 1 Mixing bowls Medium & large
- 1 Microplane grater For lemon zest
- 1 Wire cooling rack For cooling cake
- 1 Offset spatula For glazing
- 1 Measuring cups & spoons For accuracy
Ingredients
For the Cake
- 3 cups All-purpose flour Sifted
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Unsalted butter Softened
- 2 cups Granulated sugar
- 4 large Eggs Room temperature
- 1 cup Sour cream Room temperature
- ¼ cup Lemon juice Fresh
- 2 tablespoon Lemon zest Freshly grated
- 2 tablespoon Poppy seeds
- 1 teaspoon Vanilla extract
For the Glaze
- 1 ½ cups Powdered sugar
- 3-4 tablespoon Lemon juice Fresh
- 1 tablespoon Lemon zest
Instructions
- Preheat oven to 325°F (163°C). Grease and flour bundt pan.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until fluffy (4–5 minutes).
- Add eggs one at a time, then vanilla and lemon zest.
- Alternate flour and sour cream into butter mixture.
- Fold in lemon juice and poppy seeds.
- Pour batter into pan, bake 65–75 minutes.
- Cool 15 mins in pan, then remove and cool fully.
- Whisk glaze ingredients and drizzle over cooled cake.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 100g | Calories: 380kcal | Carbohydrates: 52g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 85mg | Sodium: 210mg | Potassium: 120mg | Fiber: 1g | Sugar: 33g | Vitamin A: 520IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg