Lemon-Poppy Poundcake Recipe

Name: Lemon-Poppy Poundcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups sifted cake flour; ⅓ cup poppy seeds; 1 1/2 teaspoons baking powder; 3/4 teaspoon salt; 1 cup unsalted butter, at room temperature; 1 ⅔ cups sugar; 6 large eggs; 1/2 cup buttermilk; 3 tablespoons lemon zest; 2 teaspoons lemon extract; Lemon-zest glaze (see recipe)

Servings: persons

3 cups sifted cake flour
⅓ cup poppy seeds
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 ⅔ cups sugar
6 large eggs
1/2 cup buttermilk
3 tablespoons lemon zest
2 teaspoons lemon extract
Lemon-zest glaze (see recipe)

1
Preheat the oven to 350 degrees.
2
Grease and flour a large tube pan with a removable bottom.
3
In a medium bowl, whisk together the flour, poppy seeds, baking powder and salt.
4
Set aside.
5
In another bowl, cream the butter and sugar, beating until the mixture is fluffy and light-colored.
6
Beat in the eggs, one at a time, beating well after each addition.
7
Beat in the buttermilk, lemon zest and lemon extract.
8
In 3 additions, beat in the flour mixture, stopping occasionally to scrape down the sides of the bowl.
9
Spoon the batter evenly into the prepared pan and bake until the cake is lightly browned and a cake tester or wooden toothpick inserted into the center of the cake is removed clean, about 50 to 55 minutes.
10
Cool the cake in the pan for 5 minutes.
11
Run a thin-bladed knife around the edges and bottom of the pan to loosen the cake.
12
Invert, tapping the pan to release the cake.
13
Place the cake on a wire rack to cool completely.
14
Drizzle the top with the lemon-zest glaze, place on a cake plate and serve.

1481

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups sifted cake flour, ⅓ cup poppy seeds, 1 1/2 teaspoons baking powder, 3/4 teaspoon salt, and more.

Yes, Lemon-Poppy Poundcake 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.

Lemon-Poppy Poundcake

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