Lemon Poppy Seed Pound Cake:
User Reviews
4.9
Lemon Poppy Seed Pound Cake:
Description
Lemon Poppy Seed Pound Cake blends flour, sugar, poppy seeds, and baking powder with lemon zest and lavender-infused warm milk to create a flavorful base. The use of sour cream, butter, and eggs provides richness and moisture, while the lemon juice adds brightness. Mixing wet and dry ingredients separately before combining ensures even texture.
The loaf is baked until the center is set and the edges gently pull away from the pan, typically between 60 to 90 minutes, resulting in a golden crust and soft interior. The included glaze, made with confectioners' sugar and fresh lemon juice, is drizzled over the cooled loaf and hardens to form a slightly crunchy, tart-sweet coating reminiscent of lemonade.
This cake is suitable as a dessert or teatime treat and can be garnished with extra lemon zest to enhance its citrus note. The recipe notes that the sour cream can be substituted with plain yogurt if needed, and the batter can also be used to make cupcakes with shorter baking times, offering versatile serving options.
Ingredients
INGREDIENTS
For the Loaf:
- 4-5 lemon medium, plural
- 1 tbsp lemon zest
- ½ tsp lavender 1g, culinary variety
- ½ cup milk 120ml, warmed, whole
- 1 ¾ cup all-purpose flour 250g
- ¼ tsp salt
- 1 ½ tsp baking powder 6g
- 1 ⅔ cups granulated sugar 379g
- 1 tbsp poppy seeds 12g
- ⅓ cup lemon juice 80ml
- ½ cup sour cream 120ml, room temp
- ¾ cup butter 190g, almost melted, unsalted
- 3 egg large
For the Glaze:
- 1 cup confectioners sugar about 120g
- lemon juice from 1½ lemons
Instructions
INSTRUCTIONS
For the Loaf:
- Preheat the oven to 350 degrees F. Add parchment paper to a loaf pan.
- Zest a lemon. Microwave the milk so that it is warm to the touch. Sprinkle in lavender and lemon zest to infuse.
- In a medium bowl, sift together flour, salt, baking powder, sugar and poppy seeds.
- Juice lemons until you get about ⅓ cup lemon.
- In another bowl, combine sour cream, butter, lemon juice, infused milk mixture and eggs. Whisk everything together.
- Pour the wet ingredients into the dry. Mix until combined.
- Pour the batter into the prepared baking loaf pan.
- Bake for about 60- 90 minutes or until the center is set and the edges are slightly pulling away.
For the Glaze:
- In a bowl, add confectioners sugar and the juice from 1½ lemons. Mix until you reach a desired consistency. Make sure not to add too much liquid at the beginning.
- Drizzle the glaze over the loaf.
Notes
- If sour cream is unavailable, plain yogurt can be used as a substitute without affecting the texture significantly.
- The lemon glaze hardens to a crisp topping that adds texture and a fresh, tart flavor similar to lemonade.
- Extra lemon zest garnish is optional but enhances the citrus aroma and presentation.
- The batter can be adapted to cupcakes requiring about 25 minutes baking time instead of the full loaf duration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 230kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 170mg | 7% |
| Sugar | 16g | 32% |
| Vitamin C | 10.7mg | 12% |
| Calcium | 10mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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