The Best Lemon Poppy Seed Pound Cake
This lemon poppy seed pound cake is buttery, moist, and packed with bright lemon flavor. It bakes up with a tender crumb and a crisp golden crust, then gets finished with a simple lemon glaze.
There’s something truly special about a lemon poppy seed pound cake—that bright lemon flavor, the slight crunch of nutty poppy seeds, and the buttery, moist texture that makes every bite feel like sunshine. Whether you’re baking it for a spring gathering or just for a counter “snacking cake” this cake delivers every time.
Ingredients for Lemon Poppy Seed Poundcake:
- Lemon juice and zest
- All purpose flour
- Sugar
- Butter
- Greek Yogurt or Sour Cream
- Poppyseeds
- Vanilla Extract
- Large eggs
- Baking Soda
- Turmeric (for color only- optional)
- Powdered sugar for glaze
Supplies needed:
- 8-9 inch loaf pan
- Mixing bowls
- Electric mixer
- Rubber spatula
The Process:
- In a large mixing bowl, combine lemon zest and sugar, using your hands to work the zest into the sugar to release the oils. Add the butter and cream on medium-high speed until light and fluffy.
- Scrape down the sides of the bowl and mix in eggs, one at a time. Then add the lemon zest, juice & vanilla extract.
- Add the dry ingredients in three additions, alternating with the sour cream or yogurt. Mix on low speed just until combined. Fold in poppy seeds using a rubber spatula.
- Pour batter into your prepared pan, smoothing the top of the cake with a spatula. Tap the pan gently to release any air bubbles. Bake in the middle position of your oven until a cake tester or skewer inserted comes out clean and the top is golden brown.
- Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
- While the cake cools, make a simple lemon icing in a small bowl with confectioners’ sugar and more fresh lemon juice.
- Once cool, drizzle the lemon glaze generously over the cake. Let it set before slicing. Wrap leftovers in plastic wrap to keep the cake moist for days.
Want an extra sweet and moist cake? Make a lemon simple syrup by dissolving 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan. Use a pastry brush to brush the lemon syrup on the warm lemon cake followed by the glaze.
Frequently Asked Questions:
Why is my pound cake dry?
If your pound cake dry, the issue is likely mis- measuring ingredients or over mixing. For best results use a kitchen scale when measuring flour and dry ingredients and only mix until just combined.
Can I use bottled lemon juice?
Yes- in a pinch bottled lemon juice is fine for the glaze and cake. I still suggest fresh lemon zest though!
Can I freeze pound cake?
Absolutely! I would wrap cooled pound cake in plastic and then put it into a freezer bag and seal it well. It should last for up to 2 months in the freezer. You could also freeze individual slices.
Can I make this into a bundt cake?
Yes! You can also double this recipe and bake it in a 9-10 cup bundt pan!
Can I make this recipe into muffins?
This recipe can also be adapted into lemon poppy seed muffins! If making muffins- reduce baking time to 18-22 minutes.
Tips for the Best Lemon Poppy Seed Pound Cake:
- Don’t overmix! Overmixing cakes leads to a dense and dry texture. Mix until ingredients are just combined and there are no streaks of flour or other ingredients.
- Room temperature ingredients: Using room temp ingredients helps them blend together more seamlessly and the helps give your cake a more smooth, uniform texture. (Tip- put eggs in warm temperature water for a few minutes to help with this!)
- Don’t over-bake! you want to pull this from the oven when a toothpick or cake tester comes out with a few moist crumbs- not totally clean. Start checking early and then check every 2 mins to make sure.
More Lemon Recipes:
- Lemon Poppyseed Cookies
- Iced Lemon Cookies
- Lemon Poppyseed Buns
- Lemon Olive Oil Cake
- Raspberry Lemon Scones
Lemon Poppy Seed Pound Cake
Ingredients
- 1½ cups all-purpose flour (180g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) butter, softened at room temperature
- 1 cup sugar, (200g) plus ⅓ cup (67 g) for glaze
- zest of two lemons
- 4 eggs- room temperature
- 2 teaspoons pure vanilla extract
- ¼ cup lemon juice for cake (2 oz) plus 2-4 tablespoon for glaze
- ½ cup sour cream or greek yogurt (143 g)
- 2 tablespoons poppy seeds
- 1/4 teaspoon turmeric (optional, for color only)
- ½ cup powdered sugar (50g)
Instructions
- In a small bowl whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or you can use a hand mixer,) cream the butter, lemon zest and cup of the sugar until smooth.
- Add the eggs one and a time followed by the vanilla. Slowly add the dry ingredients (four, baking powder, salt & poppy seeds,) and mix until almost combined. Fold in the lemon juice and sour cream, finish mixing on low until combined. (Batter won't be perfectly smooth but that's Ok.)
- Pour batter into a buttered/floured 9 inch loaf pan. Bake at 325F for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
- For the Glaze: Gradually stir the lemon juice into the powdered sugar until desired drizzling consistency is reached. Add more juice/sugar as needed until it's as thick as you like.
- To Finish: Pour the glaze over the cooled cake. Sprinkle more poppy seeds on top if desired. Serve warm or room temperature.