Delicious Lemon Poppy Seed Pound Cake Recipe

I absolutely love the bright and refreshing flavor of a good Lemon Poppy Seed Pound Cake. It’s one of those desserts that feels like sunshine on a plate — soft, buttery, and bursting with zesty lemon goodness.

Jump to Recipe

You can enjoy this cake in so many ways — as a light breakfast treat with coffee, a sweet afternoon snack, or a classy dessert for guests.

I find it perfect for spring and summer gatherings, but honestly, it tastes amazing any time of year.

Here’s a quick look at the key details of this delicious recipe:

Feature	Details
Calories (per slice)	310 kcal
Protein	4 g
Carbohydrates	38 g
Fat	15 g
Contains Dairy	Yes
Contains Gluten	Yes
Vegan-Friendly	No
Vegetarian-Friendly	Yes
Flavor Profile	Buttery, lemony, slightly nutty
Texture	Soft, moist, and slightly crunchy from poppy seeds

---

Why You’ll Love This Recipe

Save

• It’s full of fresh lemon flavor that makes every bite bright and tangy.
• The poppy seeds give a subtle crunch that adds fun texture.
• The cake stays moist and soft for days — perfect for make-ahead desserts.
• You don’t need fancy equipment or skills to bake it.
• It looks beautiful with a simple lemon glaze, ideal for brunch or parties.
• The recipe uses simple pantry ingredients you probably already have.
• It’s versatile — you can serve it plain, with berries, or even whipped cream.

Ingredients to Make Lemon Poppy Seed Pound Cake

Save

I love how simple yet flavorful the ingredients for this Lemon Poppy Seed Pound Cake are. Each one adds a special touch that makes the cake moist, tangy, and full of that classic homemade charm.

1. All-Purpose Flour – 2 cups
This is the base of the cake and gives it structure. Sifting the flour first keeps the batter light and smooth.

2. Baking Powder – 1 teaspoon
This helps the cake rise properly and stay fluffy instead of dense.

3. Salt – ½ teaspoon
A pinch of salt balances the sweetness and enhances the lemon flavor.

4. Unsalted Butter – 1 cup (softened)
Butter makes the cake rich, tender, and full of flavor. Make sure it’s at room temperature so it blends easily.

5. Granulated Sugar – 1 ½ cups
This adds sweetness and helps the cake turn golden brown while baking.

6. Large Eggs – 4
Eggs provide structure, moisture, and richness. Add them one at a time for a smooth batter.

7. Fresh Lemon Juice – 3 tablespoons
It gives the cake a natural citrus brightness that tastes fresh and vibrant.

8. Lemon Zest – 1 tablespoon
Zest brings that intense lemon aroma that makes the cake smell incredible.

9. Poppy Seeds – 2 tablespoons
They add a slight crunch and nutty flavor, making the texture more interesting.

10. Sour Cream – ½ cup
Sour cream keeps the cake moist and soft without being too heavy.

11. Vanilla Extract – 1 teaspoon
It gives a warm undertone that balances the lemon’s sharpness.

12. Lemon Glaze

• Powdered Sugar – 1 cup
• Fresh Lemon Juice – 2 tablespoons
  This glaze adds a sweet-tart finish that perfectly complements the cake’s buttery flavor.

---

Steps to Make Lemon Poppy Seed Pound Cake

Save

Making this cake is easy and rewarding. Just follow each step carefully, and you’ll end up with a perfectly moist and fragrant pound cake every time.

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper so the cake slides out easily after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds. Mixing these first makes sure everything is evenly combined and prevents overmixing later.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together for about 3–4 minutes until light and fluffy. This step adds air to the batter, making the cake soft and tender.

Step 4: Add the Eggs

Add the eggs one at a time, beating well after each addition. This ensures the batter remains smooth and creamy without separating.

Step 5: Add Lemon Juice, Zest, and Vanilla

Mix in the lemon juice, zest, and vanilla extract. These ingredients add that bright citrus flavor that makes this pound cake stand out.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Begin and end with the dry ingredients, stirring gently after each addition. The batter should be smooth and thick but not overmixed.

Step 7: Bake the Cake

Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Prepare the Lemon Glaze

While the cake cools, make the lemon glaze by whisking together powdered sugar and fresh lemon juice in a small bowl. Adjust the consistency by adding more sugar if it’s too thin or more lemon juice if it’s too thick. The glaze should be smooth and pourable.

Step 9: Cool and Glaze the Cake

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack. Once completely cool, drizzle the lemon glaze evenly over the top and let it set before slicing.

Serving Suggestions

Save

This Lemon Poppy Seed Pound Cake tastes amazing on its own, but there are plenty of ways to make it even better. I love serving it with a light dusting of powdered sugar for a simple yet elegant touch.

For a fresh twist, pair each slice with fresh berries or whipped cream. The tartness of the fruit complements the sweet lemon flavor perfectly. You can also enjoy it warm with a scoop of vanilla ice cream for a comforting dessert.

If you’re serving it at brunch, try adding a drizzle of honey or a dollop of lemon curd. It adds extra moisture and enhances the citrus flavor beautifully. For afternoon tea or coffee, serve thin slices with a cup of hot tea — it’s truly delightful.

This cake also makes a great gift or party dessert since it stays soft and moist even the next day. Wrap it in parchment and tie with a ribbon for a homemade touch everyone will love.

I often like to switch things up in my kitchen, so some days I bake this Lemon Poppy Seed Pound Cake, and on others, I treat myself to the sweet tropical flavor of my Juicy Pineapple Heaven Cake.

Can We Make Lemon Poppy Seed Pound Cake in Advance?

Save

Yes, you can easily make this cake ahead of time! The texture and flavor actually improve slightly after resting overnight. This makes it perfect for meal prepping or special occasions.

To prepare in advance, bake the cake as usual and let it cool completely. Then wrap it tightly in plastic wrap or aluminum foil to keep the moisture locked in. Store it at room temperature for up to 2 days or refrigerate for up to 5 days.

If you want to make it even further ahead, you can freeze the baked cake. Wrap it in plastic and foil, then store it in an airtight container. It will stay fresh for up to 2 months. When ready to serve, thaw at room temperature and glaze it right before serving.

For best results, don’t glaze the cake before freezing. Add the fresh lemon glaze after thawing so it stays glossy and delicious. This way, your cake looks and tastes freshly baked every time.

If you’re a chocolate lover like me, you’ll also enjoy the rich and romantic Chocolate Covered Strawberry Cake — it’s the perfect dessert for special occasions or when you just crave something decadent.

Tips and Tricks

Use room-temperature butter and eggs to ensure the batter mixes smoothly and bakes evenly. Cold ingredients can cause the cake to become dense or uneven in texture.

Don’t overmix the batter once you add the flour. Overmixing can make the cake tough instead of soft and tender. Mix just until everything is combined.

To get the best lemon flavor, always use freshly grated lemon zest and juice. Bottled lemon juice doesn’t give the same brightness or aroma.

If you prefer a lighter glaze, add a few drops of milk to thin it out. For a thicker glaze, add extra powdered sugar until you reach your desired consistency.

Lastly, check the cake near the end of baking time. If it’s browning too fast, cover the top loosely with foil to prevent overbaking while the center finishes cooking.

Variations of Lemon Poppy Seed Pound Cake

You can easily customize this recipe to fit your taste. For a richer flavor, add a few tablespoons of cream cheese or Greek yogurt to the batter instead of sour cream. It gives the cake extra moisture and a slight tang.

If you love citrus, try mixing lemon, orange, or lime zest together for a refreshing citrus blend. It creates a unique and bright flavor that’s perfect for summer.

To make it more indulgent, drizzle the cake with a white chocolate glaze or top it with cream cheese frosting. The sweetness pairs beautifully with the lemon flavor.

For a healthier twist, substitute half of the all-purpose flour with whole wheat flour or almond flour. It adds a bit of nuttiness and fiber while keeping the cake soft.

You can also bake the batter in a muffin tin or bundt pan instead of a loaf pan. It’s a fun way to serve individual portions or make it look more festive.

Storage Instructions

Store your Lemon Poppy Seed Pound Cake properly to keep it moist and fresh. Once the cake has completely cooled, wrap it tightly in plastic wrap or foil. This prevents it from drying out.

You can keep it at room temperature for up to 3 days in a cool, dry place. For longer storage, refrigerate it in an airtight container for up to 5 days.

If you want to freeze it, skip the glaze and wrap the cake tightly before placing it in a freezer bag. It can stay fresh for up to 2 months without losing flavor.

When ready to serve, thaw the cake overnight in the fridge or for a few hours at room temperature. Then, add a fresh layer of glaze before serving for the best taste and texture.

Recipe FAQs

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives a much brighter and more natural flavor. Bottled juice can work in a pinch, but the taste won’t be as fresh or vibrant.

Can I skip the poppy seeds?
Yes, you can. The cake will still be soft and delicious without them. The poppy seeds mainly add a slight crunch and pretty speckled look.

What can I use instead of sour cream?
You can replace it with Greek yogurt or plain yogurt. Both options keep the cake moist and add a gentle tangy flavor.

Why did my pound cake turn out dry?
Dryness usually comes from overbaking or using too much flour. Always check the cake near the end of baking time and measure your flour properly.

Can I make this cake gluten-free?
Yes, you can use a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for the best texture.

Can I use oil instead of butter?
Butter gives a classic rich flavor, but you can substitute half of it with vegetable oil for extra moisture.

Should I refrigerate the cake after glazing?
If your kitchen is warm, refrigerate it to keep the glaze firm and the cake fresh. Otherwise, it’s fine at room temperature for a couple of days.

Can I add nuts or fruit to the batter?
Absolutely! Try adding chopped almonds, walnuts, or blueberries for extra flavor and texture. Just toss them lightly in flour before mixing them in.

How do I know when the cake is fully baked?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready. The top should also be golden and slightly firm to the touch.

What’s the best way to serve leftovers?
I love warming a slice for a few seconds in the microwave and serving it with tea or coffee. It tastes just as good as when it’s freshly baked.