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Incredible lemon poppy-seed pound cake on a white plate next to a patterned napkin and fork

Incredible Lemon Poppy seed Pound Cake

Course: Brunch
Cuisine: American / French
Keyword: Lemon, Pound Cake
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 8 people
Calories: 246kcal
This incredible lemon poppy seed pound cake is wonderful. Serve it at brunch with coffee and other delicious brunchy dishes...and you'll be a star. Celebrunch!
Print Recipe


  • 3 tbsp milk
  • 3 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups sifted bleached cake flour sifted into the cup, then leveled off
  • 3/4 cup superfine sugar
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp lemon zest
  • 3 tbsp poppy-seeds
  • 13 tbsp unsalted butter softened


  • 1/4 cup, plus 2 tbsp sugar
  • 1/4 cup lemon juice freshly squeezed


  • 1/4 cup powdered sugar
  • 1 tbsp fresh lemon juice
  • 1/8 tsp vanilla extract


  • Grease and flour a 8 x 4 loaf pan. Line bottom with parchments paper and spray with vegetable spray and flour again.
  • Pre-heat oven to 350 F
  • In a medium bowl, lightly combine the milk, eggs and vanilla.
  • In a large mixing bowl (if you can, use a whisk beater), combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds.
  • Mix on low, to blend.
  • Now, put on your mixing attachment...add the butter, and half of the egg mixture.
  • Mix on low until dry ingredients are moistened.
  • Increase to medium speed, and beat for 1 minute.
  • Scrape down the sides of the bowl.
  • Gradually add the remaining egg mixture in 2 batches, beating to incorporate.
  • Scrape the batter into the prepared pan, smooth the top with a spatula.
  • Bake for 55 minutes, covering with foil after 30 minutes.
  • Insert a toothpick...when removed, it should come out clean. If still we batter clinging, cook for another 10 minutes.
  • Quickly make the lemon syrup...dissolve the sugar in the lemon juice in a small pan over low heat.
  • Remove from oven and rest on rack for 10 minutes.
  • Pock the top of the bread with a toothpick all over.
  • Pour half of the lemon syrup over the top of the pound cake.
  • Run a sharp knife around the edges, to loosen the cake from the pan.
  • Invert the cake.
  • Poke more holes into the bottom of the cake, and then pour the remainder of the lemon syrup over the bottom of the cake.
  • Turn the cake back upright.
  • Heat the powdered sugar, lemon juice and vanilla in a small pan over low hear. Stir until completely dissolved.
  • Slice the pound cake.
  • Drizzle the glaze over the sliced pound cake slices.


Calories: 246kcal