Lemon Poppy Seed Pound Cake – EASY & ZESTY
A moist and zesty pound cake featuring bright lemon flavor and nutty poppy seeds. Ideal for brunch or dessert, this crowd-pleasing recipe is easy to make and highlights a sunny citrus aroma that fills the kitchen.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- zest of 2 lemons
- 1/4 cup fresh lemon juice
- 2 tablespoons poppy seeds
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large mixing bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing gently until just combined.
- Stir in lemon zest and lemon juice.
- Fold in poppy seeds until evenly distributed.
- Pour batter into prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure ingredients are at room temperature for optimal mixing.
Optional: Add 1/2 teaspoon lemon extract for extra citrus intensity.
Avoid overmixing to prevent dense texture.
Use a kitchen scale for precise flour measurements.
Let cake cool completely before slicing for clean cuts.
Optional: Add 1/2 teaspoon lemon extract for extra citrus intensity.
Avoid overmixing to prevent dense texture.
Use a kitchen scale for precise flour measurements.
Let cake cool completely before slicing for clean cuts.