Lemon Poppy Seed Pound Cake
Updated April 16, 2025
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
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Ingredients
- Butter, for greasing pan
- 1¾cup all-purpose flour, more for pan
- Zest of 2 lemons
- 1cup sugar
- ½cup buttermilk
- 3tablespoons plus 4 teaspoons lemon juice
- 3large eggs
- 1½teaspoons baking powder
- ¼teaspoon baking soda
- ¼teaspoon fine sea salt
- ⅔cup extra-virgin olive oil
- 1tablespoon poppy seeds
- ½cup confectioners’ sugar
Nutritional analysis per serving (8 servings)
446 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 57 grams carbohydrates; 2 grams dietary fiber; 34 grams sugars; 6 grams protein; 232 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
- Step 2
In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
- Step 3
Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
- Step 4
Whisk together remaining 4 teaspoons lemon juice and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.
Private Notes
Comments
Please... use grams and millilitres, or have a conversion function. Baking is about precision and cups are an archaic and inaccurate form og measurement.
Use Myer lemons, up the zest amnt
Add juice of 1/2 lemon to batter
Canola not olive
Change topping:
Boil 1/2 sugar with 1/4 c lemon juice
Poke holes, pour over after bake
Then bake a few xtra mins
Go heavy on poppy
You could also substitute sour cream, which I do often as I usually don't have buttermilk.
Reduced the sugar quantity by 25%, substituted EVOO with vegetable oil and used only half of the quantity, also doubled the lemon juice and the cake came out great. Total baking time was around 50 min.
This recipe was easy and delicious for a beginner like me. Very easy to make…should have waited for the cake to cool down but my family was ready to try it!
really moist loaf - i ran out of olive oil so used half olive oil and half canola. I would boost the zest by another tbsp next time!