Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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Pound cake recipe with lemon and poppy seed. Lemon lightens and complements the rich, moist flavor of this delicate cake with a citrus glaze.
Heat oven to 325°F. Combine all cake ingredients in large bowl. Beat at low speed, scraping bowl often, just until all ingredients are moistened.
Increase speed to high. Beat, scraping bowl often, until well mixed.
Pour batter into greased and floured 12-cup Bundt® pan or 10-inch tube (angel food cake) pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Stir together powdered sugar and enough lemon juice in small bowl for desired glazing consistency; drizzle over cooled cake. .
Dietary Fiber: <1g
Horribly dry compared to a regular pound cake. Old fashioned pound cakes have 1 more cup of butter, 1 more egg and shortening and 1 additional cup of sugar. I found myself apologizing to my boyfriend when the cake was dry, dry, dry the first night. It may be far healthier than traditional pound cakes, but I would not even give it one star, compared to a traditional recipe - such as Lemon 7 Up Pound Cake and just adding poppy seeds. Off to make an additional cake to redeem myself. This one was a LOT of trouble for the result. I only use Lake of Lakes Butter and am a "very loyal user of their product."
LISTEN, whoever thought this one out - CONGRATULATIONS!! I was desperate for a lemon pound cake and last night made 2 which I threw away. They all made a paste in my mouth. So this morn I come across this cake with very little hopes. My husband who DOES NOT like cake of any sort took a bite and I heard him shout from the kitchen "Crikey Moses this is a fantastic Cake" - I didn't have poppy seeds so chucked in half a cup of dessicated coconut. Also instead of a true glaze I added a cup of water and brought it just just to the boil and when the cake stood proudly upright i just simply poured it over which gave it a delicious almost chewy crust. UNBELIEVABLE. THANK YOU!!!
I made this recipe for Thanksgiving and it flew off the plate! 6 for dinner and not one piece to go with coffee after everyone left Made it again today in cupcakes and in pound cakes for Christmas presents. The BEST Lemon Poppy cakes recipe I have yet to make. I can now stop looking. Easy and delicious!
Delicious, moist, and tasty!
One of my favorite recipes - ever !
This is absolutely the best poundcake ever!
I made this recipe for the first time when I got it on the back of the Land o Lakes butter box. This is the best cake recipe ever! Always the first one gone and the most requested.
Made it and it was awesome!!!!!!!!!!!!!!!
I made this recipe YEARS ago from the carton of LoL Butter. It's amazing. Never had anyone dislike this.
I Love this recipe... I remove 1 egg and add 1/2 cup of sour cream instead... awesome
One of the easiest and most delicious cakes. My whole family loves this cake. Some relatives who live in Singapore took some with them on their 14 hour flight home. Singapore does not allow any poppy seeds sold locally.
I have been making this pound cake since 2002! My family and friends all love it. I make half again as much glaze as called for and people like that addition.
I have made this several times and it is always well received.
I was looking to use up A LOT of lemons I had sitting on my counter. So I made this recipe. Smells YUMMY. I added 2 Tablespoons of FRESH lemon juice to a cup of milk in place of buttermilk. Works great. I also added maybe 5-6 Tablespoons of lemon juice to the cake batter. I also creamed the butter and sugar, and added the eggs, one at a time, then mixed in the flour and milk. I did that in additions, starting and ending with the flour. Best way not to over beat the cake batter. I also added about a 1 cup of poppy seeds as well. I made a simple syrup of 2 cups of water and 1 cup of sugar, 2 lemon peels and 3 Tablespoons of lemon juice. I boiled that for about 10 minutes. I will pour that over the pound cake once it comes out of the oven and cools off.
This is the best pound cake! I've made it so many times, I lost count. Always requested and never a morsel left!
Delicious! and easy to prepare it.
I used this recipe to make more of a cupcake/muffin out of and it came out great. I spooned 1/2 the mix into muffin tins then spooned a teaspoon of lemon curd onto them and then topped with more batter so they were completely full. Then I added a crumble topping I made with 1/2 cup flour 3 1/2 tablespoons sugar and 3 tablespoons cold diced butter mixed with my hands. To get a better top I cooked at 400* so it would rise more. They were awesome.
I've made this recipe about half a dozen times, and the cake has always come out beautifully. It's delicious.
Absolutely the best! Very easy, Everything mixes in one bowl. With or without glaze it's totally yummy!
Easy to do it! Excellent flavor. People love it.
I felt that this cake was lacking in lemon flavor (I even added a bit of lemon extract, in addition to the zest). I baked it the shorter amount of time (55 minutes), and poured a simple syrup over it while still in the pan to ensure moistness, and it was still dry and unremarkable. If I were to make it again (which I probably won't), I would add 1/2 tsp lemon extract to the batter, check it at 45 minutes, still brush the simple syrup over the cake in the pan (but add some lemon juice or extract to the simple syrup), and maybe even brush the top of the cake with simple syrup before it cools. It was certainly an easy recipe, but based on all of the raving reviews, I was expecting something spectacular, and it just wasn't.
It is always a hit
My kids love when I make this recipe. I make it without the glaze
WOW!!!! So Simple....So Easy....So Flavorful!!! *****Family Fav!!!!
This is the best pound cake I have ever made. I make them into loaves for christmas, always a great hit.
A co-worker asked for Lemon Cake, and so I went online to find one to experiment with. After reading all the wonderful reviews, I gave it a whirl. I was not disappointed! Everyone in the office raved about it. It was moist, easy to make, and delicious. Thank you!
I made this cake for our county fair and wasawarded a 'Best of Show' ribbon. The judgesaid the cake 'melted in her mouth'.
I thought it was an easy recipe,and had great flavor, got many complements. I didn't have enough lemon rind, so I added 1/4 tsp. of lemon extract. Tasted great.
I have baked very complicated cakes but this cake is truly a winner for its ease in preparation. The cake is absolutely delicious, lemony, tender in texture, and the poppy seeds add a special texture. Words to the wise: Be sure you taste the poppy seeds before you start mixing them into the batter. If they taste rancid, it will absolutely ruin the taste of the final product. So, for those of you who think you are not good in baking, this will be an excellent recipe to start your baking career.
This recipe was simple to do. How can you complain when it is all mixed in one bowl all at once? No baking skills required. The pound cake is unbelievably delicious. It is moist, not greasy like a lot of poppy seed cake recipes and it has a wonderful lemony taste. The only complaint I have is I keep wanting to eat it!
I have made this cake for years and it is specifically requested by a very good friend to bring to an annual party where there are never leftovers.
I have made this recipe many times and it is so delicious that it never lasts more than a few hours, with or without the glaze. I often make it into mini-loaves or cupcakes, and give it to friends and neighbors.
This is a wonderful recipe! I've made it several times now and it has always turned out moist and deliciously lemony. It rarely lasts longer than a day in our household.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1917
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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