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Lemon Poppy Seed Pound Cake

December 16, 2010

I’ve been making this for years. It’s a great cake to give as a house warming gift or serve at a holiday brunch. It’s light and sweet and perfect with a cup of tea!

1 1/2 all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 1/4 cup granulated sugar, divided
2 eggs
1/2 cup milk
1 teaspoon poppy seeds
2 lemons, juiced and divided


  • Pre heat oven to 350 degrees F.
  • Grease and sugar a 9×5 loaf pan. Set aside.
  • Whisk together flour, baking powder and salt in a large bowl. Set aside.
  • In a separate large bowl, beat together butter and 1 cup sugar until light and fluffy.
  • Add eggs to butter mixture one at a time, beating well after each.
  • Add flour mixture to butter mixture alternately with milk, starting and ending with flour.
  • Add lemon juice from 1 lemon, poppy seeds, and grated peel from 1 lemon. Beat until smooth.
  • Scrape batter into prepared pan. Smooth top with spatula.
  • Bake 1 hour or until toothpick inserted into center comes out clean. (If top browns too quickly, tent with tin foil and continue baking.)
  • Cool 15 minutes in pan.
  • While cake is cooling, make lemon glaze by stirring together juice from 1 lemon with 1/4 cup sugar. Stir until sugar is completely dissolved.
  • Pour glaze evenly over cake.
  • Let cool thoroughly in pan before slicing.
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2 Responses to “ Lemon Poppy Seed Pound Cake ”

  1. shona on April 5, 2013 at 6:34 pm

    just made this – can’t wait to taste it! yum x

    • KP on April 8, 2013 at 12:27 am

      Hope it turned out good!!!

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