Lemon Poppy Seed Pound Cake

Ingredients

• 1.5 cup all-purpose flour
• 0.5 tsp baking powder
• 0.25 tsp salt
• 1 tbsp poppy seeds
• 0.75 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 3 eggs (room temperature)
• 1 tsp vanilla extract
• 1 tbsp lemon zest (from about 2 lemons)
• 2 tbsp lemon juice (freshly squeezed)
• 0.25 cup sour cream (room temperature; full fat preferred)
• 1 cup powdered sugar (for the glaze)
• 2 tbsp lemon juice (for the glaze; adjust for consistency)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray and line the bottom with parchment paper for easy removal.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and poppy seeds until well combined. Set aside.

3. 3

   In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-5 minutes.

4. 4

   Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.

5. 5

   Mix in the vanilla extract, lemon zest, and 2 tablespoons of lemon juice.

6. 6

   Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the sour cream in two parts, beginning and ending with the flour. Mix just until combined; do not overmix.

7. 7

   Pour the batter into the prepared loaf pan and smooth the top with a spatula.

8. 8

   Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.

9. 9

   Let the cake cool in the pan for about 10-15 minutes, then transfer to a wire rack to cool completely.

10. 10

    To make the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth. If the glaze is too thick, add more lemon juice a teaspoon at a time; if too thin, add more powdered sugar.

11. 11

    Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set before slicing.

Notes

For the best texture, ensure your butter, eggs, and sour cream are truly at room temperature. This allows the emulsion to form correctly, resulting in a light, even crumb. If you don't have sour cream, full-fat Greek yogurt is an excellent substitute.

Nutrition per serving

• dessert
• cake
• lemon
• baking
• snack
• spring
• vegetarian