Lemon Poppy Seed Pound Cake is a delightful dessert that perfectly balances the zesty flavor of fresh lemons with the nutty crunch of poppy seeds. This moist and tender cake is ideal for any occasion, whether it’s a family gathering, a brunch with friends, or simply a treat for yourself. With its vibrant flavor and beautiful presentation, this pound cake is sure to impress. Here’s how to make this delicious Lemon Poppy Seed Pound Cake from scratch.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest (from about 2 lemons)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ cup poppy seeds
- ½ cup sour cream
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add eggs and flavorings: Add the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest, lemon juice, and vanilla extract.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
- Fold in poppy seeds: Gently fold in the poppy seeds until evenly distributed throughout the batter.
- Pour into pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake the cake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Cool the cake: Once baked, remove the pound cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
FAQs
Can I use fresh lemon juice instead of bottled?
Yes, using fresh lemon juice will enhance the flavor of your Lemon Poppy Seed Pound Cake and is highly recommended for the best taste.
How should I store the pound cake?
Store the cooled pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Can I substitute other flavors for lemon?
Absolutely! You can experiment with other citrus fruits like orange or lime, or even try adding almond extract for a different flavor profile.
What can I serve with Lemon Poppy Seed Pound Cake?
This cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of lemon glaze for added sweetness.