Lemon Poppy Seed Pound Cake

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Ingredients

Adjust Servings:
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

Lemon Poppy Seed Pound Cake

Features:
  • 70 minutes
  • Serves 8
  • Medium

Ingredients

Directions

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Lemon flavored pound cake with specs poppy seeds and 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 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:

Milk – use any non-dairy milk, I have tested it with unsweetened Almond and Soy milk and it works great!

Yogurt – use soy or coconut yogurt

 

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.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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Quick Egg and Quinoa Breakfast Muffins
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