- 2 Lemons
- 0.5 cup warm Milk
- 1.5 cups All-Purpose Flour
- 1.5 teaspoons Baking Powder
- 0.5 teaspoon Sea Salt
- 0.75 cup Pure Cane Sugar
- 1 Tablespoon Poppy Seeds
- 0.5 cup plain or lemon flavored Yogurt
- 0.75 cup Avocado Oil
- 3 Eggs
- (Optional) 0.5 teaspoon Lemon Extract
- 1 cup (or more) Powdered Sugar
Citrus forward, sweet and tender lemon poppy seed pound cake with a lemon drizzle!
Ok, I have a confession. This is not a traditional pound cake.
Did you know it was named pound cake because the original recipe called for one pound each of flour, sugar, butter, and eggs?
Crazy I know!
Well my lemon poppy seed pound cake is light, fluffy and moist!
Lemon pound cake is my absolute favorite.
It has a special place in my heart because when I was a Starbucks barista during my college days, I was seriously addicted to their lemon pound cake.
Though now that I have created my own version, I much prefer this recipe!
If you want to make this recipe dairy free make the following substitutions:
Use any non-dairy milk, I have tested it with unsweetened almond milk and soy milk and it works great!
Instead of yogurt use unsweetened and plain soy or coconut yogurt.
Adding any kind of yogurt helps keep baked good moist, fluffy and light.
To elevate the lemon flavor, I am using lemon zest, juice and lemon extract.
It’s a triple lemon pound cake!
My favorite is a bite with the sweet and tart lemon drizzle.
The drizzle is so easy to make as it only uses two ingredients.
Want more lemon dessert ideas? Check out my Lemon Chai Seed Muffins.
Make Lemon Infused Milk
Mix The Dry Ingredients
Mix The Wet Ingredients
Add Wet To Dry
Prep Loaf Pan
Lightly grease your loaf pan with a bit of avocado oil then cut out two parchment paper sheets.
The first sheet of parchment paper should be the the same width of the length of your loaf pan with overhang.
And the second parchment paper sheet should be the same width of the width of the loaf pan with overhang.
To get to correct measurements, place the loaf pan on top of your parchment paper then trace with a pencil to know where to cut with a pair of scissors.
Having parchment paper on all sides of the loaf pan will ensure that the loaf stays nice and moist, does not get too browned and will be easy to remove from the loaf pan once it is done baking!
After the loaf pan is prepped, pour the cake batter into the loaf pan and bake.
Make Lemon Drizzle
While the pound cake cools, make the lemon drizzle.
In a large bowl, combine 1 cup of sifted powdered sugar and the juice of half a lemon.
Use a whisk to combine, keep whisking until al of the powdered sugar has been absorbed.
If the icing is too thick, add a couple more drops of lemon juice.
If the icing is too runny, add a bit more sifted powdered sugar.
Once the pound cake is cool to the touch, drizzle over the lemon drizzle liberally.
For fun, I like to sprinkle over a bit more poppy seeds as the drizzle is drying.