Gather these ingredients to whip up your Lemon Poppy Seed Pound Cake:
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sour cream
- 1 tablespoon lemon zest
- ⅓ cup lemon juice
- 2 tablespoons poppy seeds
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Directions
Follow these simple steps to create your Lemon Poppy Seed Pound Cake:
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- Step 2: In a mixing bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Step 3: Beat in the eggs, one at a time, mixing well after each addition.
- Step 4: In a separate bowl, combine the flour, baking powder, and salt.
- Step 5: Gradually add the dry mixture to the wet mixture, alternating with the sour cream.
- Step 6: Mix in the lemon zest, lemon juice, and poppy seeds until just combined.
- Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Step 8: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Step 10: While the cake cools, prepare the glaze by whisking together powdered sugar and lemon juice until smooth.
- Step 11: Drizzle the glaze over the cooled cake and allow it to set before slicing.
Frequently Asked Questions
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. Consider using half whole wheat and half all-purpose for a lighter result.
2. How can I store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
3. Can I freeze this pound cake?
Yes, the cake freezes well. Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
4. Is there a substitute for sour cream?
You can use Greek yogurt or buttermilk as a substitute for sour cream in this recipe.
5. Can I omit the poppy seeds?
Yes, if you prefer, you can omit the poppy seeds. The cake will still be deliciously lemony!
Conclusion
This Lemon Poppy Seed Pound Cake is a delicious and refreshing treat that combines the bright flavors of lemon with the delightful crunch of poppy seeds. Perfect for any occasion, this cake is bound to become a favorite in your recipe collection. Enjoy it with a cup of tea or serve it at your next gathering, delighting all who taste it!