Lemon Poppy Seed Pound Cake

by Tracey
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

The Step By Step for the 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

The Final Step By Step:

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 long does this take to make?

Prep: Get all ingredients together – 10 minutes
Bake: 55 minutes to 1 hour
Cooling: 30 to 45 minutes

Total: 1 hour 55 minutes

How to store?

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

If you love this recipe, check out our other delicious lemon recipes:

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

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Lemon Poppy Seed Pound Cake


  • Author: Tracey Gene
  • Prep Time: 10 minutes + 45 minutes of cooling
  • Cook Time: 1 hour
  • Total Time: 1 hour and 55 minutes
  • Yield: 10 slices 1x

Description

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.


Ingredients

Scale
  • 3/4 cup heavy whipping cream
  • 1/3 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
  • 1/2 cup unsalted butter, room temperature
  • 1 tsp vanilla Extract
  • 1 cup cane sugar
  • 2 cups all-purpose flour
  • 1/2 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

  1. Step 1: 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.
  2. Step 2: Toss the flour, salt, baking soda, and poppy seeds together in a small bowl and set aside.
  3. 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.
  4. Step 4: Transfer batter to the prepared pan and bake for about 55 minutes to 1 hour, or until a knife/toothpick comes out clean.
  5. Step 5: Let the pound cake cool for about 30 minutes or longer before adding the glaze and cutting the cake.
  6. Step 6:  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.
  7. Step 7: 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.

  • Category: Sweets
  • Method: Baking
  • Cuisine: American-Inspired

Keywords: pound cake, lemon, lemon cake, lemon pound cake, cake

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4 comments

Linda March 23, 2021 - 1:41 PM

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!!!

Reply
Tracey April 4, 2021 - 4:47 PM

Thanks, Linda! Glad you loved the recipe! – Tracey

Reply
Alan Weaver April 3, 2021 - 12:17 PM

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

Reply
Tracey April 4, 2021 - 4:46 PM

Thanks, Alan. Let me know how it turns out! Happy Easter! – Tracey

Reply

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