Best 2 Lemon Poppy Poundcake Recipes
Indulge in the delightful flavors and textures of our exquisite Lemon Poppy Pound Cake, a classic treat that will tantalize your taste buds. This beloved dessert combines the perfect balance of zesty lemon and crunchy poppy seeds, baked to perfection in a moist and fluffy pound cake. With its golden-brown crust and tantalizing aroma, this delectable cake is sure to be the star of any gathering.
Our curated collection of recipes provides a range of variations to suit your preferences and dietary needs. From the classic Lemon Poppy Pound Cake recipe that captures the essence of this timeless treat to the Gluten-Free Lemon Poppy Pound Cake recipe that caters to those with gluten sensitivities, we've got you covered. Explore the Vegan Lemon Poppy Pound Cake recipe for a plant-based indulgence, or try the Sour Cream Lemon Poppy Pound Cake recipe for an extra moist and tangy experience.
LEMON POPPY SEED POUNDCAKE
This lemon poppy seed poundcake is summery and quick to make, and perfect for a picnic. One tip: cut up the poundcake before the picnic but leave it in the baking pan. It makes it easier to transport, and the pan protects it, too. Then serve it on its own, with ripe berries, and let the ants enjoy the crumbs.
Provided by Melissa Clark
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
- In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
- Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
- Whisk together remaining 4 teaspoons lemon juice and the confectioners' sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 17 grams, Carbohydrate 57 grams, Fat 22 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 238 milligrams, Sugar 34 grams, TransFat 0 grams
LEMON-POPPY POUNDCAKE
Steps:
- Preheat the oven to 350 degrees. Grease and flour a large tube pan with a removable bottom. In a medium bowl, whisk together the flour, poppy seeds, baking powder and salt. Set aside.
- In another bowl, cream the butter and sugar, beating until the mixture is fluffy and light-colored. Beat in the eggs, one at a time, beating well after each addition. Beat in the buttermilk, lemon zest and lemon extract. In 3 additions, beat in the flour mixture, stopping occasionally to scrape down the sides of the bowl.
- Spoon the batter evenly into the prepared pan and bake until the cake is lightly browned and a cake tester or wooden toothpick inserted into the center of the cake is removed clean, about 50 to 55 minutes. Cool the cake in the pan for 5 minutes. Run a thin-bladed knife around the edges and bottom of the pan to loosen the cake. Invert, tapping the pan to release the cake. Place the cake on a wire rack to cool completely. Drizzle the top with the lemon-zest glaze, place on a cake plate and serve.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 7 grams, Carbohydrate 57 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 250 milligrams, Sugar 29 grams, TransFat 1 gram
Tips:
- Use fresh lemons for the best flavor. Bottled lemon juice can be used in a pinch, but it will not produce as bright a flavor.
- Do not overmix the batter. Overmixing can result in a tough, dry cake.
- Be sure to grease and flour the cake pan before adding the batter. This will help prevent the cake from sticking.
- Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with wet batter, the cake needs to bake longer.
- Let the cake cool completely before glazing. This will help the glaze set properly.
Conclusion:
This lemon poppy pound cake is a classic for a reason. It is moist, flavorful, and has a perfect balance of sweetness and tartness. The glaze adds a lovely finishing touch that takes this cake to the next level. Whether you are serving it for a special occasion or just as a simple dessert, this cake is sure to be a hit.
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