Lemon Poppy Seed Pound Cake
This Lemon Poppy Seed Pound Cake is a timeless classic that combines the bright flavor of fresh lemons with the subtle crunch of poppy seeds. Moist, tender, and lightly sweet, this cake makes the perfect treat for breakfast, brunch, or an afternoon tea. Finished with a simple lemon glaze that adds an extra burst of citrus, it’s a delightful recipe you’ll want to make again and again.
Why You’ll Love This Recipe
- Bright and Citrusy: Lemon zest and juice in both the batter and glaze for a full-flavored lemon experience.
- Moist Texture: Buttermilk and olive oil make the cake tender and rich without feeling heavy.
- Simple to Prepare: A straightforward recipe that even novice bakers can master with ease.
- Great for Any Occasion: Whether you’re packing it for a picnic, gifting it to a friend, or enjoying it at home, this pound cake is always a hit.
Ingredients
For the Cake:
- Unsalted butter, for greasing the pan
- 1 ¾ cups all-purpose flour, plus extra for dusting the pan
- Zest of 2 fresh lemons
- 1 cup granulated sugar
- ½ cup buttermilk (room temperature)
- 3 tablespoons freshly squeezed lemon juice
- 3 large eggs (room temperature)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅔ cup extra-virgin olive oil
- 1 tablespoon poppy seeds
For the Lemon Glaze:
- 4 teaspoons freshly squeezed lemon juice
- ½ cup confectioners’ sugar
Step-by-Step Instructions
- Preheat the Oven:
Preheat your oven to 350°F (180°C). Grease an 8-inch loaf pan with butter and dust lightly with flour. Tap out any excess flour and set the pan aside. - Prepare the Wet Ingredients:
In a large mixing bowl, combine the lemon zest and granulated sugar. Use your fingertips to rub the zest into the sugar until it becomes fragrant and feels like damp sand. Whisk in the buttermilk, 3 tablespoons of lemon juice, and eggs until smooth and well combined. - Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. - Combine the Batter:
Add the dry ingredients to the wet mixture and whisk just until no streaks of flour remain. Pour in the olive oil and poppy seeds, then whisk gently until the batter is fully blended and smooth. - Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for about 55–60 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover loosely with foil during the last 10–15 minutes of baking. - Cool the Cake:
Let the cake cool in the pan for about 15 minutes, then carefully remove it and place it on a wire rack set over a baking sheet. Position the cake right-side up and allow it to cool slightly while you make the glaze. - Prepare the Lemon Glaze:
In a small bowl, whisk together the remaining 4 teaspoons of lemon juice and the confectioners’ sugar until smooth and pourable. - Glaze the Cake:
Using a pastry brush or spoon, gently spread the glaze evenly over the warm cake, allowing it to drizzle down the sides. Let the glaze set before slicing and serving.
Tips for Success
- If you’re a lemon lover, feel free to add an extra teaspoon or two of zest for a stronger citrus flavor.
- Make sure your eggs and buttermilk are at room temperature to ensure a smooth batter and even bake.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.