Lemon Poppy Seed Pound Cake

Lemon Poppy Seed Pound Cake.jpg

This a classic lemon-poppy seed cake that can also be made using a combination of lemon and orange or lemon and lime in place of the lemon zest and juice.

 Serves 10 to 12 (Makes one 10-inch tube or Bundt cake)

2 1/2 sticks unsalted butter, softened, plus more for buttering the pan
3 cups all-purpose flour, plus more for dusting
2 cups sugar
6 large eggs
1 tablespoon baking powder
1/2 teaspoon salt
Grated zest of 2 lemons
1/3 cup poppy seeds
1 cup milk
1 tablespoon pure vanilla extract

For the Glaze
1 cup sugar
Juice of 2 lemons

1. Preheat the oven to 325ºF. Lightly butter a 10-inch tube or Bundt pan and dust lightly with flour.

2. Cream the butter and sugar together in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes. Add the eggs, one at a time, beating until each egg is incorporated before adding the next one and stopping several times to scrape down the sides of the bowl.

3. In a separate, medium bowl, stir the flour, baking powder, salt, lemon zest, and poppy seeds together to combine. In a small bowl or a liquid measuring cup, combine the milk and vanilla.

4. Add a quarter of the flour mixture to the creamed butter-sugar, stirring until the flour is incorporated. Stir in one third of the milk and continue this process, alternating between the flour mixture and the milk and ending with the flour mixture, until all the ingredients are combined and no flour is visible.

5. Scrape the batter into the prepared pan with a rubber spatula and smooth out the top. Bake on a center rack for about 1 hour, until a toothpick inserted into the center comes out clean. (The cake may take a little less time if you make it in a tube pan than the Bundt pan.) Cool in the pan for 10 to 15 minutes.

6. Meanwhile, to prepare the glaze, bring the sugar and lemon juice to a low boil in a saucepan over medium-high heat. Continue to boil, stirring occasionally, for about 5 minutes, until the sugar dissolves and the sauce thickens slightly.

7. Turn the cake out onto a wire cooling rack. Place a sheet of wax paper or parchment paper under the rack and pour the glaze evenly over the cake while both the cake and the glaze are still warm. (If the glaze cools before you pour it over the cake, warm it over low heat.) Let the cake rest for 30 to 40 minutes before slicing. Serve warm or at room temperature.


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