Name: Lemon Poppy Seed Pound Cake
Total time: 1 h 10 min
Yield: 8 Servings
Ingredients: Lemons: 2; Milk: 0.5 cup warm; All-Purpose Flour: 1.5 cups; Baking Powder: 1.5 teaspoons; Sea Salt: 0.5 teaspoon; Pure Cane Sugar: 0.75 cup; Poppy Seeds: 1 Tablespoon; Yogurt: 0.5 cup plain or lemon flavored; Avocado Oil: 0.75 cup; Eggs: 3; Lemon Extract: (Optional) 0.5 teaspoon; Powdered Sugar: 1 cup (or more)

Ingredients

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

Directions

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.

Steps

1 Done	Make Lemon Infused Milk First, preheat your oven to 350°F. Warm up half a cup of milk then add the zest of 1 lemon. Stir and set aside.
2 Done	Mix The Dry Ingredients In a large bowl, whisk together the flour, baking powder, salt, sugar and poppy seeds. Set aside.
3 Done	Mix The Wet Ingredients In a second bowl or large measuring cup, mix together the yogurt and avocado oil. Next, add the lemon infused milk, 3 eggs and the juice of 2 lemons. Whisk well to combine.
4 Done	Add Wet To Dry Pour the wet mixture into the dry and mix to combine until all of the dry has been absorbed and the batter is lump free. Do not overmix.
5 Done	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.
6 Done	Bake Bake the pound cake in a preheated 350°F oven for 45 minutes or until a toothpick inserted in the middle comes out clean and the top is lightly golden. Allow the pound cake to cool in the loaf pan for 5-10 minutes before turning out onto a serving plate or cooling rack to cool completely.
7 Done	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.
8 Done	Serve This pound cake can be kept covered on your kitchen counter in a cool and dry place for up to 4 days.