Best 7 Lemon Poppy Seed Poundcake Recipes

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Indulge in the delightful symphony of flavors with our exquisite Lemon Poppy Seed Pound Cake. This classic teatime favorite is elevated to new heights with its moist, tender crumb, vibrant lemon zest, and the delicate crunch of poppy seeds. As you embark on this culinary journey, you'll discover not one, but a trio of extraordinary recipes that cater to every baker's skill level.

For those seeking a traditional experience, our original Lemon Poppy Seed Pound Cake recipe embodies the essence of this timeless treat. With its simple yet elegant ingredients, you'll create a loaf that is both comforting and sophisticated.

If you're drawn to a more modern twist, our Lemon Poppy Seed Pound Cake with Cream Cheese Swirl is a delightful revelation. Layers of tangy cream cheese filling dance harmoniously with the moist pound cake, creating a delightful interplay of textures and flavors.

And for those with a penchant for culinary exploration, our Gluten-Free Lemon Poppy Seed Pound Cake offers a delightful alternative. Using almond flour and coconut flour as the base, this recipe ensures that everyone can savor the joys of this classic cake, regardless of dietary restrictions.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that both experienced bakers and enthusiastic beginners can achieve perfect results. Whether you're hosting a special gathering or simply craving a taste of homemade goodness, our Lemon Poppy Seed Pound Cake recipes will gratify your senses and leave you yearning for more.

Here are our top 7 tried and tested recipes!

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup buttermilk, shaken
1/3 cup poppy seeds (1.75 ounces)
Nonstick baking spray with flour, such as Baker's Joy
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
  • Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
  • Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
  • Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
  • For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

LEMON POPPY SEED POUND CAKE



Lemon Poppy Seed Pound Cake image

Make and share this Lemon Poppy Seed Pound Cake recipe from Food.com.

Provided by naomi olandese

Categories     Dessert

Yield 8 serving(s)

Number Of Ingredients 12

3 tablespoons milk
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups cake flour, sifted
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon lemon, zest of, grated, loosely packed
3 tablespoons poppy seeds
13 tablespoons unsalted butter, at room temperature
1/4 cup sugar (plus 2 Tbsp)
1/4 cup fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 4-cup (8x4-inch) or six-cup loaf pan, line the bottom with parchment or waxed paper, and grease and flour the paper. Or grease and flour a fluted tube pan.
  • Lightly combine the milk, eggs, and vanilla in a medium-size bowl.
  • In a large mixing bowl, combine the cake flour, sugar, baking powder, and salt. Add the lemon zest and poppy seeds.
  • Mix on low speed for 30 seconds to blend.
  • Then add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened.
  • Increase the speed to medium (high if you are using a hand mixer), and beat for 1 minute. Scrape down the sides of the bowl.
  • Gradually add the remaining egg mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of the bowl as necessary.
  • Spoon the batter into the prepared pan, and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of a 4-cup loaf pan.
  • Bake, covering the pan loosely with buttered aluminum foil after 30 minutes to prevent over browning, until a toothpick inserted into the center comes out clean, 55 to 65 minutes (35 to 45 minutes in a fluted pan). To get an attractive split down the middle of the crust, wait until the natural split is about to develop (when cake has cooked for about 20 minutes), and then use a lightly greased sharp knife to make a shallow mark about 6 inches long down the middle of the cake. (This must be done very quickly so that the oven door does not remain open very long, or the cake will fall). When the cake splits, it will open along the mark.
  • Shortly before the cake is done, prepare the Lemon Syrup: In a small pan over medium heat, stir the sugar and lemon juice together until the sugar has dissolved.
  • As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a wire tester or wooden skewer, and brush it with half the syrup.
  • Cool the cake in the pan for 10 minutes.
  • Loosen the sides of the cake with a spatula, and invert it onto a greased wire rack.
  • Poke the bottom of the cake with the wire tester, brush it with some syrup, and re-invert it onto a greased wire rack.
  • Brush the sides with the remaining syrup and allow the cake to cool completely.
  • Store the cake for 24 hours, tightly wrapped in plastic wrap (to give the syrup a chance to distribute evenly). Serve at room temperature. *Note*: Tightly wrapped, the cake will keep for 3 days at room temperature, 1 week in the refrigerator, and 2 months in the freezer.

LEMON POPPY SEED POUND CAKE



Lemon Poppy Seed Pound Cake image

Provided by Rose Levy Beranbaum

Categories     Cake     Citrus     Dessert     Bake     Easter     Mother's Day     Lemon     Shower     Poppy     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

All ingredients should be at room temperature.
3 tablespoons milk (1.5 ounces = 45 grams)
3 large eggs (scant 5 fluid ounces = 5.25 ounces = 150 grams, weighed without shells)
1 1/2 teaspoons vanilla (6 grams)
1 1/2 cups sifted cake flour (5.25 ounces = 150 grams)
3/4 cup sugar (5.25 ounces = 150 grams)
3/4 teaspoon baking powder (3.7 grams)
1/4 teaspoon salt
1 tablespoon loosely packed grated lemon zest (6 grams)
3 tablespoons poppy seeds (1 ounce = 28 grams)
13 tablespoons unsalted butter, must be softened (6.5 ounces = 184 grams)
Lemon Syrup:
1/4 + 2 tablespoons sugar (2.75 ounces = 75 grams)
1/4 cup freshly squeezed lemon juice (2 ounces = 63 grams)
Equipment:
One 8-inch by 4-inch by 2 1/2-inch loaf pan (4 cups) - most attractive size - or any 6-cup loaf or fluted tube pan, greased and floured. If using a loaf pan, grease it, line the bottom with parchment or wax paper, and then grease again and flour.

Steps:

  • Preheat oven to 350°F.
  • In a medium bowl lightly combine the milk, eggs, and vanilla.
  • In a large mixing bowl combine the dry ingredients, including the lemon zest and poppy seeds, and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake's structure.
  • Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
  • Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of a 4-cup loaf pan. (If your pan is slightly smaller, use any excess batter for cupcakes.) Bakes 55 to 65 minutes (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning. The cake should start to shrink from the sides of the pan only after removal from the oven.
  • To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or a single-edged razor blade make a shallow mark about 6 inches long down the middle of the cake. This must be done quickly so that the oven door does not remain open very long or the cake will fall. When cake splits, it will open along the mark.
  • Shortly before the cake is done, prepare the Lemon Syrup:
  • In a small pan over medium heat, stir the sugar and lemon juice until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, and brush it with 1/2 the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert it onto a greased wire rack. Poke the bottom of the cake with the wire tester, brush it with some syrup, and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight. Store 24 hours before eating to give the syrup a chance to distribute evenly. The syrup will keep the cake fresh a few days longer than a cake without syrup.
  • **Note:**This cake is very attractive made in individual portions. A 6-cake Bundt-lette pan is the perfect size. This recipe will make 6 individual cakelettes, which require about 20 minutes to bake.
  • Finished Height: In a 4-cup loaf: 2 1/4 inches at the sides and 3 1/2 inches in the middle. In a 6-cup loaf: 1 3/4 inches at the sides and 2 1/2 inches in the middle. In a 6-cup fluted tube: 2 1/4 inches in the middle.
  • Store: Airtight: 3 days room temperature, 1 week refrigerated, 2 months frozen.
  • Complementary Adornment: A simple dusting of powdered sugar.
  • Serve: Room temperature.
  • Pointers for Success:
  • • Use cake flour that does not already contain leavening. Do not use self-rising cake flour.
  • • Use superfine sugar for finest texture.
  • • Use fresh baking powder.
  • • Measure or weigh ingredients carefully.
  • • If using a hand-held mixer, beat at high speed.
  • • Use the correct pan size.
  • • For very even layers and maximum height use Magi-Cake Strips.
  • • Check for accurate oven temperature.
  • • Use correct baking time; do not overbake.
  • • Be sure to use a wooden toothpick to test for doneness. The cake will spring back when pressed lightly in the center even before it is done. If the cake is underbaked, it will have tough, gummy spots instead of a fine, tender crumb.

LEMON POPPYSEED POUND CAKE



Lemon Poppyseed Pound Cake image

Provided by Food Network

Categories     dessert

Number Of Ingredients 18

3 tablespoons milk
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups sifted bleached cake flour (sifted into the cup, then leveled off)
3/4 cup superfine sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated lemon zest
3 tablespoons poppy seeds
13 tablespoons unsalted butter, softened
1/4 cup plus 2 tablespoons sugar
1/4 cup lemon juice, freshly squeezed
Fresh Blueberry Glaze, recipe follows
2 1/2 cups fresh blueberries
2 teaspoons arrowroot
1/4 cup sugar
1/3 cup water
1 teaspoon freshly squeezed lemon juice

Steps:

  • Preheat oven to 350 degrees.
  • In a medium bowl, lightly combine the milk, eggs and vanilla. In a large mixing bowl, preferably with the whisk beater, combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds. Mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand held mixer) and beat for 1 minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost a 1/2-inch from the top of the 4-cup loaf pan. Bake 55 to 65 minutes at 350 degrees (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. Be sure to use a wooden toothpick to test for doneness. (The cake will spring back when pressed lightly in the center even before it is done. If the cake is under baked, it will have tough, gummy spots instead of a fine, tender crumb.) Cover loosely with buttered foil after 30 minutes to prevent over browning. The cake should start to shrink from the sides of the pan only after removal from the oven. To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or single-edged razor blade make a shallow mark about 6 inches long down the middle of the cake. This must be done quickly so that the oven door does not remain open very long or the cake will fall. When the cake splits, it will open along the mark.
  • Shortly before the cake is done, prepare the Lemon Syrup: In a small pan over medium heat, stir the sugar and lemon juice until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester and brush it with 1/2 the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert onto a greased wire rack. Poke the bottom of the cake with a wire tester, brush it with some syrup and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight. Store 24 hours before eating to give the syrup a chance to distribute evenly.
  • Slice with a thin sharp knife into thin slices. Serve with Fresh Blueberry Glaze and lightly whipped cream.
  • Rinse the berries and allow them to dry thoroughly on paper towels. Place the berries in a bowl. In a medium saucepan, stir together the arrowroot and sugar. Stir in the water and lemon juice and heat, stirring constantly, until the mixture is clear and thickened. With arrowroot this will happen before the boil. Remove the pan from the heat and add the blueberries all at once, tossing until coated with the glaze. The berries will turn a bright blue. Empty the berries into a colander or strainer to drain away any excess glaze not clinging to berries.

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

This luscious, lemony poppy seed cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook. —Betty Bjarnason, Egbert, ON

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 11

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
3/4 cup warm water
1/2 cup canola oil
4 large eggs, room temperature
1 teaspoon lemon extract
1 teaspoon almond extract
1/3 cup poppy seeds
1/2 cup confectioners' sugar
Juice of 1 lemon
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 10-in. fluted tube pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack., Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.

Nutrition Facts : Calories 253 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 334mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Made from scratch, this is a moist poppy seed cake with a lemony flavor! Sprinkle with powdered sugar.

Provided by Jasmine Starr

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

2 ¼ cups white sugar
1 cup unsalted butter, softened
4 eggs
½ cup poppy seeds
¼ cup finely grated lemon zest
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup buttermilk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.
  • Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.
  • Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
  • Spoon batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.

Nutrition Facts : Calories 538.7 calories, Carbohydrate 74.7 g, Cholesterol 124.2 mg, Fat 24 g, Fiber 1.9 g, Protein 8.3 g, SaturatedFat 12.8 g, Sodium 262.1 mg, Sugar 47.5 g

LEMON POPPY SEED POUNDCAKE



Lemon Poppy Seed Poundcake image

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

Butter, for greasing pan
1 3/4 cup all-purpose flour, more for pan
Zest of 2 lemons
1 cup sugar
1/2 cup buttermilk
3 tablespoons plus 4 teaspoons lemon juice
3 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup extra-virgin olive oil
1 tablespoon poppy seeds
1/2 cup confectioners' sugar

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 Seed Pound Cake

Tips:

  • Choosing the Right Ingredients: Use fresh lemons for a zesty flavor. Ensure your butter and eggs are at room temperature for even mixing.
  • Preparing the Loaf Pan: Grease and flour the loaf pan to prevent the cake from sticking. You can also line it with parchment paper for easy removal.
  • Mixing the Batter: Cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the lemon zest, vanilla extract and poppy seeds. Finally, gently fold in the dry ingredients.
  • Baking the Cake: Preheat your oven to the correct temperature before placing the cake in. Bake for the specified time or until a toothpick inserted into the center comes out clean.
  • Cooling and Serving: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar or drizzle with lemon glaze before serving.

Conclusion:

This lemon poppy seed pound cake is a classic recipe that is perfect for any occasion. Its moist and flavorful texture, combined with the zesty lemon and poppy seed combination, makes it a delightful treat. Whether you're serving it as a dessert, snack or afternoon tea accompaniment, this pound cake is sure to be a hit. So, grab your apron, gather your ingredients and get ready to bake this delicious and satisfying lemon poppy seed pound cake!

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