Breakfast

Lemon Poppy Seed Pound Cake

This lemon poppy seed pound cake is easy to make, and perfect for a picnic. These loaf cakes are sweet, moist, and sticky, and you can also create a tangy lemon glaze drizzled and spread over top. This lemon and poppy seed loaf cake is very similar to a pound cake. The cake itself isn’t overpowering with lemon flavour, but it still has a nice lemon flavour to it. If you’re a total lemon fanatic then you can add a bit more lemon zest to the batter.

It’s quite dense and soft in texture. Buttery and of course lemony. The lemon glaze adds to the cake though and adds a little extra pop of lemon flavor, so don’t leave it off! It’s just two easy ingredients and you can mix it up in no time.

Ingredients;

  • Butter, for greasing the pan
  • 1 ¾ cup all-purpose flour, more for pan
  • Zest of 2 lemons
  • 1 cup sugar
  • ½ cup buttermilk
  • 3 tablespoons plus 4 teaspoons lemon juice
  • 3 large eggs
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅔ cup extra-virgin olive oil
  • 1 tablespoon poppy seeds
  • ½ cup confectioners’ sugar

Instructions;

  1. Heat oven to 350 degrees. Butter and flour in an 8-inch loaf pan.
  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.
  3. 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.
  4. Pour batter into the prepared pan. Bake until a toothpick inserted in the centre emerges clean, about 1 hour.
  5. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn the cake right side up.
  6. Whisk together the remaining 4 teaspoons of lemon and the confectioners’ sugar.
  7. Use a pastry brush to spread the glaze evenly over the top and sides of the cake. Cool completely before slicing.

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