Lemon Poppy Seed Pound Cake
A moist, flavorful lemon poppy seed pound cake with bright citrus notes and crunchy seeds, perfect for brunch, tea time, or a delightful dessert option.
Ingredients
Instructions
- Heat oven to 325°F (160°C).
- In a large mixer bowl, combine all cake ingredients.
- Beat at low speed, scraping the bowl often, until all ingredients are moistened.
- Beat at high speed, scraping the bowl often, until smooth, about 1-2 minutes.
- Pour batter into a greased and floured 12-cup Bundt pan or 10-inch tube pan.
- Bake for 55-60 minutes or until a wooden pick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes.
- Remove from the pan and cool completely before serving.
Tips & Substitutions
For a lighter texture, avoid overmixing the batter once the flour is added. You can substitute half of the all-purpose flour with almond flour for a nutty flavor. If you don't have buttermilk on hand, mix one cup of milk with one tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Adding a bit of vanilla extract can enhance the flavor.
Serving Suggestions
This Lemon Poppy Seed Pound Cake is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a light lemon glaze. Serve it alongside fresh berries or a scoop of vanilla ice cream for a refreshing dessert. It makes a great addition to brunch tables, especially when served with a side of B.J.'S Broccoli Casserole or fresh fruit.
Storage & Reheating
Once completely cooled, store the pound cake in an airtight container at room temperature for up to three days. To prolong freshness, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze slices for up to three months. To reheat, let slices come to room temperature or warm them briefly in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Poppy Seed Pound Cake contains roughly 217 calories, with 4g protein, 32g carbohydrates, and 3g fat. It is a good source of calcium (17% of the Daily Value) and vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 1275mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other citrus fruits instead of lemon?
Yes, you can substitute lemon with orange or lime for a different flavor profile. Just ensure to adjust the grated peel amount according to the citrus you choose, as some may be zestier or milder than lemon.
How can I tell when the cake is done baking?
A wooden pick or toothpick inserted into the center should come out clean or with just a few moist crumbs. If it comes out with wet batter, the cake needs more baking time, so keep checking every few minutes after the initial baking time.
Is it possible to make this cake in a different pan?
Absolutely! You can use two 9-inch round cake pans or a loaf pan. Just adjust the baking time accordingly; round pans may take about 25-35 minutes, while a loaf pan may require approximately 60-70 minutes. Always check for doneness with a toothpick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).