If you are looking for a soft, fragrant dessert with an irresistible crunchy touch, the lemon and poppy seed pound cake is perfect for you! A mix of fresh and delicate flavors that make every bite special. Easy to prepare, it is ideal for breakfast, a snack, or to serve as a dessert with a cup of tea. Additionally, the lemon glaze adds a delicious note that enhances the citrus flavor of the cake. Discover how to prepare it with my simple and foolproof recipe!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 1 Piece
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons, Spring, Summer
Ingredients
- 1 1/2 cups All-purpose Flour
- 3 tablespoons Poppy Seeds
- 1 Lemon Zest (untreated)
- 1/2 cup Butter
- 3/4 cup Sugar
- 2 Eggs
- 1/4 cup Milk
- 1 teaspoon Baking Powder
- 1 cup Powdered Sugar
- to taste Lemon Juice
Preparation
In a large bowl, beat the soft butter with the sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Pour in the milk and gradually incorporate the sifted flour with the baking powder, continuing to mix to avoid lumps.
Add the poppy seeds and the grated lemon zest, mixing until you get a homogeneous batter.
📌 Tip: If you want a more intense lemon flavor, add a few drops of lemon juice to the batter!
Line a loaf pan with parchment paper (tip: wet and squeeze the paper to make it adhere better).
Pour the batter into the pan and level the surface.
Bake in a preheated oven at 350°F for 40-45 minutes.
Check doneness with the toothpick test: if it comes out dry, the pound cake is ready.
Remove from the oven and let cool completely on a rack.
📌 Tip: If the pound cake darkens too much on the surface, cover it with a sheet of aluminum foil for the last 10 minutes of baking.In a bowl, sift the powdered sugar and add the lemon juice a little at a time, stirring until you get a smooth and dense glaze.
If the glaze is too runny, add more powdered sugar. If it’s too thick, dilute it with a few drops of water.
Pour the glaze over the cooled pound cake, letting it slightly drip down the sides.
Let it set before serving.
How to Store Lemon and Poppy Seed Pound Cake
At room temperature: Store it in an airtight container or wrapped in plastic wrap for 3-4 days. If it’s very hot, it’s better to put it in the fridge to prevent the glaze from melting.
In the fridge: If you want to keep it longer, store it in the fridge, always in an airtight container, for up to 5-6 days. Before enjoying it, leave it at room temperature for about 15-20 minutes or slightly heat it to regain softness.
In the freezer: You can freeze it whole or in slices:
Wrap each slice in plastic wrap and put it in a food bag.
It keeps for up to 3 months.
Thaw at room temperature for a couple of hours or heat it for a few seconds in the microwave.
Tip: If you already know you’ll freeze some, avoid glazing it and add the glaze only after defrosting!
Variations and Customizations
Without butter? Replace it with 1/3 cup of vegetable oil for a lighter version.
Sweeter? Add 2 tablespoons of honey to the batter for an even softer texture.
Wow effect! Decorate with candied lemon zest or a sprinkle of poppy seeds on the glaze.
FAQ –
Can I use whole wheat flour?
Yes, but the pound cake will be slightly more compact. I recommend replacing only 50% of the all-purpose flour with whole wheat flour.
How do I store the pound cake?
It stays soft for 3-4 days in an airtight container at room temperature. If it’s hot, store it in the fridge and heat it slightly before serving.
Can I freeze it?
Yes! You can freeze it in slices, wrapping them in plastic wrap and placing them in a food bag. Thaw at room temperature.
The lemon and poppy seed pound cake is a simple, fragrant, and irresistible dessert, perfect for any occasion. Prepare it with few ingredients and win everyone over with its softness and unmistakable citrus taste. Try it and let me know in the comments how it turned out!
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