We love this lemon poppy seed pound cake. The lemon makes it very fluffy and soft. Plus, the poppy seeds remain crunchy efter baking, and that’s just so yummy!

If you generally tend to like lemony desserts, then you absolutely have to try this reicpe. I, myself, really like lemon desserts overall, and this one, has truly become one of those recipes I make over and over again. The lemon flavor balances out the vanilla flavored pound cake itself, and makes it taste amazing.

Now, the key for this poundcake is the poppy seeds and the lemon zest. The poppy seeds because they are crunchy even after baking the cake, and the lemon zest because it adds so much flavor to the whole mixture. I really like the way the poppy seeds feel in my mouth when eating this delicacy.

To make it even tastier, we add a simple glaze on top. And apart from making it look pretty, it makes the pound cake even better. This glaze is really easy to make. By just mixing some powdered sugar and milk. The milk should be added little by little, because it is very easy to overdo it and have glaze that is too runny. You have to add it and mix it until you have a glaze or icing with the texture you want for the pound cake.

Another thing I really enjoy about this pound cake is the texture the edges have. The outside feels crunchy, while the inside of it is heavenly soft and airy.

Now, I now this flavor combination isn’t really a thing that most people like. That is, because a lot of people haven’t had a dessert that calls for poppy seeds, and don’t know what to expect from this. Plus, some people do not enjoy lemony flavors. However, trust me when I tell you you are going to really like this pound cake. So go ahead and try it!

If you like this recipe you have to check out our yogurt pound cake, you will love it for sure.

Lemon poppy seed pound cake

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 12

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

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• 3 eggs, big
• 1 C (7 oz) (200 gr) white sugar
• 3/4 C (6 fl oz) (180 ml) unsweetened natural yogurt
• 6 tbsp (3 fl oz) (90 ml) olive oil
• 1 tbsp (0.50 fl oz) (15 ml) lemon or lime juice
• The zest of one lime or lemon
• 1 tsp (0.17 fl oz) (5 ml) vanilla extract
• 2 C (5.60 oz) (260 gr) all purpouse flour
• 2 1/2 tsp (0.45 oz) (12.5 gr) baking powder
• 1/4 tsp (0.045 oz) (1.25 gr) salt
• 2 tbsp poppy seeds

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Method

 

1. Preheat the oven to 180° C. Line a deep rectangular baking pan of approximately 11.80 x 5.10 inches (30cm x 13cm) with parchment paper.
2. In a medium bowl, sift the flour with the baking powder and salt.
3. In a large bowl, beat the eggs together with the sugar with an electric mixer or hand whisk for 5 minutes until the mixture lightens in color and turn fluffy.
4. Carefully add the yogurt, oil, lemon juice, lemon zest and vanilla extract while continuing to beat. Beat for 30 seconds until everything is well integrated.
5. Add the flour mixture in three separate additions. Beat only for a maximum of 30 seconds after each addition, just until the ingredients are integrated so as not to over beat.
6. Incorporate the poppy seeds and beat just a little until you get a smooth batter.
7. Pour the mixture into the mold and bake at 180° C for approximately 45-50 minutes until a wooden toothpick comes out clean when inserted.
8. Once ready, remove the cake from the oven and let it cool down in the pan for 10 minutes. Then turn it out and let it cool completely on a wire rack.

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