This Lemon Pound Cake is a refreshing and zesty treat that’s perfect for any occasion. The cake is rich and moist, with a bright lemon flavor that comes from both the zest and juice of fresh lemons. Poppy seeds add a delightful crunch and subtle nuttiness, making each bite interesting and flavorful. The cake is topped with a thick, white lemon glaze that enhances the citrus flavor and adds a sweet, tangy finish. Whether served as a dessert or a sweet snack, this pound cake is sure to impress with its perfect balance of flavors.
Why You’ll Love This: You’ll love this Lemon Poppy Seed Pound Cake for its moist texture and vibrant lemon flavor. The combination of butter, oil, or cream in the batter creates a rich and tender crumb, while the poppy seeds add a delightful crunch. The thick lemon glaze adds a perfect balance of sweetness and tartness, making this cake a real showstopper. It’s easy to make and versatile enough to be enjoyed with a cup of tea, as a dessert, or even as a special breakfast treat.
Perfect Occasion: This Lemon Poppy Seed Pound Cake is perfect for brunches, afternoon tea, or as a light dessert after a meal. Its bright, citrusy flavor makes it especially fitting for spring and summer gatherings, but it’s delicious year-round. This cake also makes a wonderful homemade gift, beautifully packaged and shared with friends or family. The easy-to-follow recipe and versatile flavor make it a go-to for any occasion where you want to impress with a homemade treat.
Decoration Tips: For a beautiful presentation, drizzle the lemon glaze generously over the cooled cake, allowing it to drip down the sides. You can also sprinkle a few extra poppy seeds on top for added texture and visual appeal. Serving the cake on a decorative platter or cake stand will make it the centerpiece of your table. If you’re feeling creative, add thin slices of lemon or a sprinkle of lemon zest on top of the glaze for an extra pop of color.
Ingredients:
For the Cake:
- 100 g butter and 100 g oil, or 200 g butter, or 200 ml oil, or 200 g cream
- 180 g sugar
- Zest of 1 large lemon
- 3 eggs
- Juice of 1 large lemon (90-100 ml)
- 250 g all-purpose flour (0000) with 2 tsp baking powder, 1 tsp baking soda, and a pinch of salt (or self-raising flour with added baking soda)
- Optional: 3 tbsp poppy seeds
For the Glaze:
- 1 1/2 cups powdered sugar (adjust to your desired quantity)
- Fresh lemon juice (added gradually)
- Prepare the Cake Batter: In a large mixing bowl, cream together the butter and sugar until light and fluffy. If you’re using a combination of butter and oil, or just oil, mix until fully incorporated. Add the lemon zest and beat until the mixture is fragrant and well blended.
- Add the Eggs and Lemon Juice: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Once all the eggs are mixed in, gradually add the lemon juice, mixing until smooth.
- Mix in the Dry Ingredients: Sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk if using butter and oil. Mix until just combined, being careful not to overmix. If you’re adding poppy seeds, gently fold them into the batter at this stage.
- Prepare the Baking Pan: Preheat your oven to 170°C (340°F). Grease and flour a 22 cm (8.5 inch) long loaf pan, or line it with parchment paper for easy removal. Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake the Cake: Place the pan in the preheated oven and bake for approximately 35-40 minutes. Resist opening the oven door during the first 35 minutes to prevent the cake from sinking. After 35 minutes, you can check the cake by inserting a toothpick into the center—if it comes out clean, the cake is done. If not, continue baking and check every few minutes until fully baked.
- Make the Lemon Glaze: While the cake is cooling, prepare the lemon glaze. In a small bowl, gradually mix the powdered sugar with lemon juice, adding the juice slowly to avoid thinning the glaze too much. The glaze should be thick and white, with a consistency that allows it to coat the cake without running off completely.
- Glaze and Serve: Once the cake has cooled completely, drizzle the thick lemon glaze over the top, letting it drip down the sides for a beautiful finish. If you like, sprinkle a few extra poppy seeds on top of the glaze. Slice and serve the cake with a cup of tea, coffee, or as a delightful dessert on its own.
Enjoy: Delight in the fresh, citrusy flavor of this Lemon Poppy Seed Pound Cake—a perfect combination of zesty lemon, crunchy poppy seeds, and a sweet, tangy glaze that’s sure to brighten any occasion!