Lemon Poppyseed Pound Cake

Name: Lemon Poppyseed Pound Cake (Standard)
Total time: 1 h 15 min
Yield: 10-12 servings
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 1 1/2 cups Granulated Sugar; 1 tbsp Baking Powder; 1/4 tsp Salt; 2 tbsp Poppy Seeds; 1/2 cup Unsalted Butter-softened; 3 Large Eggs; 1/2 cup Milk; 2 tbsp Lemon Juice; 1 tsp Lemon Extract; 1 cup Powdered Sugar; 2-3 tbsp Lemon Juice

⏱1h 15m

👥10-12 servings

🔥350 cal

Easy

🍽️American

A simple and delicious lemon poppyseed pound cake, perfect for an afternoon treat.

2 cups All-Purpose Flour

1 1/2 cups Granulated Sugar

1 tbsp Baking Powder

1/4 tsp Salt

2 tbsp Poppy Seeds

See all 12 ingredients ↓

(0 reviews)

⏱1h 15m

👥10-12 servings

🔥350 cal

Easy

🍽️American

A simple and delicious lemon poppyseed pound cake, perfect for an afternoon treat.

#cake #lemon #poppyseed #dessert #baking

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, cream together the softened Butter and Granulated Sugar until light and fluffy.
Beat in the Eggs one at a time, then stir in the Milk, Lemon Juice, and Lemon Extract.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
Stir in the Poppy Seeds.
Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
To make the Lemon Glaze, whisk together the Powdered Sugar and Lemon Juice until smooth. Add more lemon juice if needed to reach desired consistency.
Drizzle the Lemon Glaze over the cooled cake.

Ingredients

2 cups 240 g All-Purpose Flour
1 1/2 cups 300 g Granulated Sugar
1 tbsp 15 mL Baking Powder
1/4 tsp 1.25 mL Salt
2 tbsp 30 mL Poppy Seeds
1/2 cup 113 g Unsalted Butter-softened
3 N/A Large Eggs
1/2 cup 120 mL Milk
2 tbsp 30 mL Lemon Juice
1 tsp 5 mL Lemon Extract
1 cup 120 g Powdered Sugar
2-3 tbsp 30-45 mL Lemon Juice

Equipment

9x5 inch loaf pan
Mixing bowls
Whisk
Electric mixer
Toothpick
Wire rack

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, cream together the softened Butter and Granulated Sugar until light and fluffy.
Beat in the Eggs one at a time, then stir in the Milk, Lemon Juice, and Lemon Extract.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
Stir in the Poppy Seeds.
Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
To make the Lemon Glaze, whisk together the Powdered Sugar and Lemon Juice until smooth. Add more lemon juice if needed to reach desired consistency.
Drizzle the Lemon Glaze over the cooled cake.

Nutrition per serving

Calories 350

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Lemon Poppyseed Pound Cake

Lemon Poppyseed Pound Cake

Ratings & Reviews

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