Dessertscookiesandcups5.0
Lemon Poppy Seed Pound Cake
This Lemon Poppy Seed Pound Cake is dense, moist and bursting with lemon flavor!
👥 10 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- baking sheet
- whisk
📝 Preparation Steps
1
Preheat oven to 350°F. Coat a 9×5 loaf pan with nonstick spray. Line the bottoms and up the short ends of the pan with parchment paper. Coat again with nonstick spray. Set aside.
2
In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for ⏱️ 2 minutes. Add in the lemon zest, eggs, vanilla, salt, baking powder, baking soda, and poppy seeds. Mix for ⏱️ 1 minute until combined, scraping the sides of the bowl as necessary.
lemon zest1 tablespooneggs3baking powder1 teaspoonpoppy seeds1 tablespoon
3
In alternating additions add the sour cream and flour, beginning and ending with flour.
4
Spread the batter into the prepared pan and bake for ⏱️ 55-60 minutes, or until a toothpick inserted into the center comes out clean.
5
Allow the cake to cool in the pan for ⏱️ 15 minutes, and then transfer to a wire rack.
6
In a small bowl whisk together the lemon juice and the powdered sugar to make a glaze. Place a baking sheet under the wire rack to catch the excess and pour the glaze onto the warm cake.
7
Allow the glaze to set and enjoy.
Nutrition Facts
calories
397 calories
fat Content
11.4 g
serving Size
1 slice
fiber Content
0.9 g
sugar Content
50.3 g
sodium Content
320.4 mg
protein Content
4.8 g
trans Fat Content
0 g
cholesterol Content
80.5 mg
carbohydrate Content
70.2 g
saturated Fat Content
6.4 g
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