Lemon Poppy Seed Pound Cake Recipe

Name: Lemon Poppy Seed Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE POUND CAKE:; 3 Tablespoons Whole Milk; 3 whole Large Eggs, Room Temperature; 1 teaspoon Pure Lemon Oil; 1-1/2 cup Sifted All-Purpose Flour; 3/4 cups Granulated Sugar; 3/4 teaspoons Baking Powder; 1/4 teaspoons Fine Salt; 1 Tablespoon Finely Grated Lemon Zest, Lightly Packed; 3 Tablespoons Poppy Seeds; ⅓ Tablespoons Unsalted Butter, Room Temperature; FOR THE SIMPLE SYRUP:; 4 Tablespoons Freshly Squeezed Lemon Juice; 6 Tablespoons Granulated Sugar

Servings: persons

FOR THE POUND CAKE:
3 Tablespoons Whole Milk
3 whole Large Eggs, Room Temperature
1 teaspoon Pure Lemon Oil
1-1/2 cup Sifted All-Purpose Flour
3/4 cups Granulated Sugar
3/4 teaspoons Baking Powder
1/4 teaspoons Fine Salt
1 Tablespoon Finely Grated Lemon Zest, Lightly Packed
3 Tablespoons Poppy Seeds
⅓ Tablespoons Unsalted Butter, Room Temperature
FOR THE SIMPLE SYRUP:
4 Tablespoons Freshly Squeezed Lemon Juice
6 Tablespoons Granulated Sugar

1
For the bread:
2
Preheat oven to 350u00b0F and spray an 8x4 loaf pan (4-cup capacity) with flour/oil baking spray.
3
In a small bowl, combine the milk, eggs, and lemon oil; set aside.
4
In the bowl of a stand mixer fitted with the paddle or attachment, combine the flour, sugar, baking powder, salt, lemon zest, poppy seeds, and butter; beat on medium speed for 30 seconds. Add half of the egg mixture and beat for 20 seconds, repeat with the remaining egg mixture (scrape sides of bowl if necessary).
5
Pour batter into prepared loaf pan and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
6
For the simple syrup:
7
A few minutes before the bread is done baking, heat the lemon juice and sugar together until the sugar dissolves. Remove the pound cake from the oven and use a skewer or toothpick to poke holes all over the surface. Brush the warm simple syrup all over the loaf. Cool for 10 minutes before removing from pan. Wrap well in plastic wrap and refrigerate for a day or two before serving.
8
Recipe adapted from The Cake Bible.

452

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: FOR THE POUND CAKE:, 3 Tablespoons Whole Milk, 3 whole Large Eggs, Room Temperature, 1 teaspoon Pure Lemon Oil, and more.

Yes, 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.

Lemon Poppy Seed Pound Cake

How did you like this recipe?

Frequently Asked Questions