Lemon Poppy Seed Pound Cake

Lemon Poppy Seed Pound Cake Recipe
364
36 Reviews
Pound cake recipe with lemon and poppy seed. Lemon lightens and complements the rich, moist flavor of this delicate cake with a citrus glaze.
30 min
Prep Time
2:55
Total Time
16 servings

Ingredients

Cake

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

Glaze

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.

Directions

  1. Heat oven to 325°F. Grease and flour 12-cup Bundt® pan or 10-inch tube (angel food cake) pan; set aside.
  2. 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. 
  3. 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.
  4. Stir together powdered sugar and enough lemon juice in bowl for desired glazing consistency; drizzle over cooled cake. .

Recipe Tips

Nutrition Facts (1 serving)

Calories
350
Cholesterol
85mg
Carbohydrates
51g
Protein
5g
Fat
14g
Sodium
260mg
Dietary Fiber
<1g

Recipe Comments and Reviews

Rating

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.

Rating

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.

Rating

Moist and delicious. All wholesome ingredients. Not hard to make either. It works great as a gift too. To anyone who thought this cake didn't turn out...I wonder if you left out one of the ingredients by accident? I've been making it for 25 years and it's never failed to please.

Rating

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."

Rating

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!!!

Rating

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!

Rating

Delicious, moist, and tasty!

Rating

One of my favorite recipes - ever !

Rating

This is absolutely the best poundcake ever!

Rating

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.

Rating

Made it and it was awesome!!!!!!!!!!!!!!!

Rating

I made this recipe YEARS ago from the carton of LoL Butter. It's amazing. Never had anyone dislike this.

Rating

I Love this recipe... I remove 1 egg and add 1/2 cup of sour cream instead... awesome

Rating

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.

Rating

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.

Rating

I have made this several times and it is always well received.

Rating

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.

Rating

This is the best pound cake! I've made it so many times, I lost count. Always requested and never a morsel left!

Rating

Delicious! and easy to prepare it.

Rating

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.

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