Name: Lemon Poppyseed Pound Cake (Standard)
Prep time: 30 min
Cook time: 45 min
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

Recipe tier

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

Total 1h 15m

Serves 10-12 servings

Steps 10

Ingredients 12

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

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Equipment

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Instructions

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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.