Pound cake recipe with lemon and poppy seed. Lemon lightens and complements the rich, moist flavor of this delicate cake with a citrus glaze.
2 cups sugar
1 cup Land O Lakes® Butter softened
1/4 cup poppy seeds
1 cup buttermilk
4 large Land O Lakes® Eggs
4 teaspoons freshly grated lemon zest
1/2 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup powdered sugar
1 to 2 tablespoons lemon juice
*Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes.
Heat oven to 325°F. Grease and flour 12-cup Bundt® pan or 10-inch tube (angel food cake) pan; set aside.
Combine sugar and butter in bowl. Beat until creamy. Add poppy seeds, buttermilk, eggs, lemon zest and vanilla. Beat until well mixed. Add remaining cake ingredients. Beat at low speed, scraping bowl often, just until moistened.
Pour batter into prepared pan. Bake 55-65 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 bowl for desired glazing consistency; drizzle over cooled cake. .
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I cut the sugar in half and doubled the poppy seeds. I used soured milk instead of buttermilk (1 tbsp. lemon juice plus milk to equal one cup). I soaked the poppy seeds in the milk for a couple of hours. The cake was a bit dry--next time I will reduce flour by half a cup, or try adding some oil, applesauce or sour cream.
I made this recipe yesterday, having substituted a gf flour mixture for the flour used same measurements. It came out fantastic! It took maybe 5 minutes longer to cook but for the reaction I got really don't care. This recipe will become a keeper for sure.