Glazed Lemon Poppy Seed Pound Cake – a delicious recipe with flour, white sugar, baking powder, salt, milk, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In large bowl, combine 1 cup sugar, flour, baking powder and salt.
2
In medium bowl, combine milk, eggs, and vanilla and beat lightly.
3
Add half this mixture as well as the butter to the dry ingredients and beat at medium speed for one minute.
4
Add the remaining egg mixture in 2 parts, beating at same speed for 20 seconds after each addition.
5
Beat in poppy seeds and lemon zest.
6
Spoon batter into a loaf pan and smooth the top.
7
Bake at 325 degrees for 45 minutes or till done (test with toothpick).
8
Lemon Glaze: in a small saucepan beat the 1/2 cup of sugar into the 1/4 cup of lemon juice till dissolved.
9
Brush 3/4 of the glaze onto the cake while still in the pan.
10
Let cool 10 minutes, invert and brush the bottom and sides with the remaining glaze.
1211
kcal
Calories
69
g
Fat
132
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, 1 cup white sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and more.
Yes, Glazed Lemon Poppy Seed Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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