Lemon Poppy Seed Pound Cake

V

This Lemon Poppy Seed Pound Cake is super moist, fluffy, and tangy, and perfect for any occasion. The ultimate treat for lemon lovers.

Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Jump to Recipe
V

Lemon Poppy Seed Pound Cake

Lemon Poppy Pound Cake with Lemon Glaze

This Lemon Poppy Seed Pound Cake is the ultimate treat for lemon lovers. It’s easy to make, super moist, fluffy, tangy, and perfect for any occasion. It’s one of our favorite treats to have for breakfast, an afternoon snack, or dessert. If you like lemon desserts, then this lemon poppy seed cake is a must!

What we love about this lemon poppy seed recipe is the flavor and the texture. It’s bursting with lemon flavor, and it’s super fluffy and has the perfect poppy seed crunch.

Lemon Poppy Seed Cake Ingredients

  • Heavy Whipping Cream or substitute whole milk or half n’ half. Heavy whipping cream makes this cake extra thick.
  • Vanilla Yogurt – We used Siggi’s Vanilla non-fat greek yogurt. It’s one of our favorites, but feel free to use any yogurt you have on hand or like.
  • Lemon Juice and Zest
  • Eggs
  • Unsalted Butter – We use salted butter in this recipe and found that it tastes just as delicious with unsalted butter. Just reduce salt by 1/2 tsp if you use salted butter.
  • Vanilla Extract
  • Cane Sugar
  • All-purpose flour
  • Baking soda
  • Sea Salt
  • Poppy Seed

How to make Lemon Poppy Seed Cake

Step 1: Preheat the oven to 350 degrees F and coat a 5-inch by 10-inch bread pan with butter and set it aside.

Step 2: Toss flour, salt, baking soda, and poppy seeds together in a small bowl and set it aside.

Step 3: In a medium-large bowl, whisk together room temperature butter, eggs, heavy cream, vanilla extract, sugar, lemon juice, and zest. Add dry ingredients on top and carefully mix with a spatula. Do Not Over Mix.

Step 4: Transfer the batter to the prepared pan and bake for about 55 minutes to 1 hour.

Step 5: Let the pound cake cool for about 30 minutes or longer before adding the glaze and cutting the cake. — This step is important, or the glaze will melt right off, and the cake will break easily when cutting.

Lemon Glaze Ingredients

  • Lemon Juice
  • Room Temperature Cream Cheese
  • Powdered Sugar

How to make Lemon Glaze

Step 6: Whisk the lemon juice and the cream cheese together in a medium bowl. Add the powdered sugar and carefully whisk to combine. Taste and see if it has the right amount of lemon flavor to your liking or if it needs more lemon.

Step 7: Remove the cooled pound cake from the pan and drizzle the glaze over on top. Slice and ENJOY!!!

Frequently Asked Questions

How to store lemon poppy seed cake?

Store in an airtight container for up to 5 days.

This Lemon Poppy Seed Pound Cake is super moist, fluffy, tangy, and perfect for any occasion. Aka, it’s the ultimate treat for lemon lovers. We hope you all love it as much as we do. Enjoy! ♡ 

Poppy Seed Pound Cake with lemons

Other delicious lemon recipes to try next

If you make this recipe, please share feedback and leave a rating (below). This helps our readers and us. – Thanks! xx Jake & Tracey 

Lemon Poppy Seed Pound Cake

5 from 2 votes
This Lemon Poppy Seed Pound Cake is easy to make, super moist, fluffy, tangy, and perfect for any occasion. Aka, the ultimate treat for lemon lovers.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Yields 10 slices

Ingredients

  • ¾ cup heavy whipping cream
  • cup vanilla yogurt – We used Siggi’s Vanilla non-fat greek yogurt
  • Juice of 1 to 1 1/2 lemons (about 4 tbsp)
  • Zest of 1 1/2 lemons (about 2 tbsp)
  • 2 eggs room temperature
  • ½ cup unsalted butter room temperature
  • 1 tsp vanilla Extract
  • 1 cup cane sugar
  • 2 cups all-purpose flour
  • ½ tsp baking soda
  • 1 tsp sea salt
  • 1 tbsp poppy seed

Lemon Glaze:

  • 2 oz cream cheese room temperature
  • 2 tbsp lemon juice about 1 lemon
  • 1 cup powdered sugar

Instructions

  • Preheat the oven to 350 degrees F and coat a 5-inch by 10-inch bread pan with 2 tbsp of room temperature butter, and set it aside.
  • Toss the flour, salt, baking soda, and poppy seeds together in a small bowl and set aside.
  • In a medium-large bowl, whisk together room temperature butter, eggs, heavy cream, vanilla extract, sugar, lemon juice, and zest. Add dry ingredients on top and carefully mix with a spatula. Do Not Over Mix.
  • Transfer batter to the prepared pan and bake for about 55 minutes to 1 hour, or until a knife/toothpick comes out clean.
  • Let the pound cake cool for about 30 minutes or longer before adding the glaze and cutting the cake.
  • Make the Glaze: Whisk the lemon juice and the cream cheese together in a medium bowl. Add the powdered sugar and carefully whisk to combine. Taste and see if it has the right amount of lemon flavor to your liking or if it needs more lemon.
  • Remove the cooled pound cake from the pan and drizzle the glaze over on top. Slice and Enjoy!

Notes

Store in an airtight container at room temperature for up to 5 days.
Course: Sweets
Cuisine: American-Inspired
Keyword: cake, lemon, lemon cake, lemon pound cake, pound cake
SHOW US

DID YOU MAKE THIS?

Tag @eatlovenamaste on instagram

This post contains affiliate links.

WANT MORE?

Give these a try?

WHAT DID YOU THINK?

Leave a Review

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Looks good Tracey! I’m going to experiment and use Keto friendly substitutes for the sugar and flour and see how that works.

  2. This lemon poppyseed pound cake is amazing! I love lemon and poppyseed and the combo in pound cake is moist and delicious! The tang of frosting adds that refreshing flavor. Definitely a winner recipe Tracey!!!