Go Back

Delight in Every Slice of Lemon Poppy Seed Pound Cake

Lemon Poppy Seed Pound Cake made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup 1 stick unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons poppy seeds
  • ½ cup milk
  • Powdered sugar for dusting optional

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest and juice.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture.
  6. Gently fold in the poppy seeds until evenly distributed.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for about 10 minutes, then remove it and transfer to a wire rack to cool completely.
  10. Once cool, dust with powdered sugar if desired and serve.