Lemon Poppy Seed Pound Cake

I’m smiling right now because this Lemon Poppy Seed Pound Cake recipe has been in my kitchen so many times and it never comes out the same way twice because sometimes the top cracks open in funny lines and sometimes it rises a little lopsided but that’s okay because it still tastes amazing and honestly that’s the beauty of baking it doesn’t have to be perfect to be good and my kids even tease me saying “Mom the cake is smiling again” when the top breaks wide and I just laugh and cut us big slices because who cares.

I still remember the first time I made this Lemon Poppy Seed Pound Cake recipe and I thought I had forgotten the baking powder and I was panicking a little because I didn’t want to waste the butter and eggs and all the sugar but it turned out fluffy anyway and I learned that even if I make a mistake this cake still finds a way to work out and that day I served it warm with some milk and we were all sitting at the table talking about school and it felt so cozy and safe and I thought maybe that’s why I love baking so much because it gives you those moments.

Another time I baked the same Lemon Poppy Seed Pound Cake recipe and I was rushing because I had to leave for a soccer game with my daughter and I forgot to soften the butter first and oh my goodness it was so hard to mix and I almost gave up but I just kept mashing and whisking like crazy and the batter looked a little weird but after baking the cake still turned golden and tasted so lemony and soft and the poppy seeds gave that tiny crunch we all love and I laughed at myself for stressing too much because the cake forgave me.

I get emotional with this recipe sometimes because baking is a kind of therapy for me and when I feel overwhelmed I just grab my lemons and my flour and my poppy seeds and start mixing and the smell of lemon zest makes me breathe a little slower and feel calmer and by the time the cake is out of the oven I usually feel lighter too and maybe that’s why this Lemon Poppy Seed Pound Cake recipe is so close to my heart.

Now what to eat with this cake is fun to play around with because I’ve tried it with fresh strawberries and it tasted so juicy and bright and I’ve had it with a spoon of yogurt on the side which made it creamy and tangy and I even topped it with some whipped cream and blueberries one time and it looked fancy, and I tried it once with honey drizzled on top which made it sticky sweet and another day I had it with Salted Caramel Chocolate Chip Cookies and it was the perfect breakfast and I even served it with my own chocolate chip cookies recipe from the blog and also with my pumpkin cream cheese brownies recipe and oh my goodness the mix of flavors was heavenly and the kids begged for more.

Ingredients

• Butter (soft, not hard)
• Sugar (white, sweet crystals)
• Eggs (big yellow and white ovals)
• Flour (soft white powder)
• Baking powder (tiny white magic that makes cake rise)
• Salt (just a pinch)
• Milk (creamy liquid)
• Lemon juice (sour juice from yellow lemon)
• Lemon zest (tiny yellow peel bits)
• Poppy seeds (tiny black crunchy seeds)
• Vanilla (sweet smelling liquid)

Ingredients notes

Butter is what makes the cake soft and yummy. Make sure it is not cold because soft butter mixes better.
Sugar makes the cake sweet. If we don’t use it, the cake will taste sour.
Eggs help the cake stay together like glue and also make it fluffy.
Flour is the cake’s body. Without flour, we cannot have cake.
Baking powder is like a balloon inside the cake, it makes it puff up and rise.
Salt is just a little, but it helps the sweet taste shine better.
Milk makes the cake soft and not dry.
Lemon juice is the sour part that makes this cake special.
Lemon zest is the peel from the outside of the lemon, it has extra lemon taste.
Poppy seeds are little black seeds that make the cake look pretty and taste crunchy.
Vanilla makes the cake smell very nice and sweet.

How to make Lemon Poppy Seed Pound Cake?

Step 1: get ready

First, wash your hands. Clean your table. Put on an apron so your clothes don’t get messy. Preheat the oven to make it hot at 350°F (180°C). Get your baking pan and rub butter on it so the cake won’t stick. You can also put paper inside called parchment paper.

Step 2: mix butter and sugar

Put the butter and sugar in a big bowl. Use a mixer or a whisk. Mix until it looks creamy and fluffy like a cloud. This makes the cake soft and light.

Step 3: add eggs

Break the eggs one by one. Mix after each egg. The yellow and white will blend with the butter-sugar cream. This step makes the cake richer.

Step 4: add lemon and vanilla

Now squeeze your lemon juice, grate some lemon zest, and pour it in the bowl. Add vanilla too. Mix gently. The smell will start to be very fresh and sweet.

Step 5: dry team

In another bowl, put the flour, baking powder, and a little salt. Mix them with a spoon. This is the dry team. They will help the cake rise and stay together.

Step 6: mix wet and dry

Now slowly add some of the dry team into the wet bowl. Then pour a little milk. Keep going back and forth: dry, milk, dry, milk, until all is mixed. Do not mix too hard, just gently stir until smooth.

Step 7: add poppy seeds

Now sprinkle in the poppy seeds. They will look like little dots inside the yellow batter. Stir gently. The batter will look like a starry sky.

Step 8: bake the cake

Pour the batter into your buttered baking pan. Use a spoon to spread it evenly. Put the pan inside the oven. Bake for about 50–60 minutes. To check if it is ready, stick a toothpick in. If it comes out clean, the cake is done.

Step 9: let it cool

Take the cake out and put it on a rack to cool down. Don’t cut it while it’s hot or it will break. Wait at least 20 minutes.

Step 10: eat and enjoy

Slice the cake and eat! You will taste sweet, sour, crunchy, and soft all together. A perfect lemon poppy seed pound cake.

Storage options

You can keep the cake in a box with a lid on the table for 2 days. If you put it in the fridge, it can stay for 5 days. You can even freeze slices in a bag, and they will stay good for 2 months. Just warm them before eating.

Variations

You can add blueberries to the batter for a fruity twist. You can put a lemon glaze on top, made from sugar and lemon juice. You can use orange zest instead of lemon for a different flavor. You can also make tiny cupcakes with the same batter instead of one big cake.

Kitchen equipment needed

• Big bowl
• Small bowl
• Whisk or electric mixer
• Spoon
• Baking pan
• Oven
• Grater (for lemon zest)
• Measuring cups and spoons
• Toothpick
• Cooling rack

Faq

What is this recipe made of?

This recipe is made of butter, sugar, eggs, flour, milk, lemon, poppy seeds, and vanilla.

What does it taste like?

It tastes sweet from sugar, sour from lemon, soft from butter, and crunchy from poppy seeds.

Can I use orange instead of lemon?

Yes, you can use orange juice and zest for a different but yummy flavor.

Can I bake it without poppy seeds?

Yes, you can skip the poppy seeds. The cake will still taste lemony and sweet.

How long does it take to bake?

It takes about 50–60 minutes in the oven.

Can kids eat this cake?

Yes, kids can eat it. It is safe and yummy.

Can I freeze this cake?

Yes, you can freeze it for up to 2 months.

Why is it called pound cake?

It is called pound cake because the old recipe used one pound of butter, sugar, eggs, and flour.

Lemon Poppy Seed Pound Cake

Recipe by LaylaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

340

kcal

Total time

1

hour 

15

minutes

A soft, sweet, and tangy lemon poppy seed pound cake that is easy to make, fluffy inside, with a crunchy bite from the seeds and a bright lemony taste. Perfect for kids and families.

Ingredients

• Butter (soft, not hard)

• Sugar (white, sweet crystals)

• Eggs (big yellow and white ovals)

• Flour (soft white powder)

• Baking powder (tiny white magic that makes cake rise)

• Salt (just a pinch)

• Milk (creamy liquid)

• Lemon juice (sour juice from yellow lemon)

• Lemon zest (tiny yellow peel bits)

• Poppy seeds (tiny black crunchy seeds)

• Vanilla (sweet smelling liquid)

Directions

• First, wash your hands. Clean your table. Put on an apron so your clothes don’t get messy. Preheat the oven to make it hot at 350°F (180°C). Get your baking pan and rub butter on it so the cake won’t stick. You can also put paper inside called parchment paper.
• Put the butter and sugar in a big bowl. Use a mixer or a whisk. Mix until it looks creamy and fluffy like a cloud. This makes the cake soft and light.
• Break the eggs one by one. Mix after each egg. The yellow and white will blend with the butter-sugar cream. This step makes the cake richer.
• Now squeeze your lemon juice, grate some lemon zest, and pour it in the bowl. Add vanilla too. Mix gently. The smell will start to be very fresh and sweet.
• In another bowl, put the flour, baking powder, and a little salt. Mix them with a spoon. This is the dry team. They will help the cake rise and stay together.
• Now slowly add some of the dry team into the wet bowl. Then pour a little milk. Keep going back and forth: dry, milk, dry, milk, until all is mixed. Do not mix too hard, just gently stir until smooth.
• Now sprinkle in the poppy seeds. They will look like little dots inside the yellow batter. Stir gently. The batter will look like a starry sky.
• Pour the batter into your buttered baking pan. Use a spoon to spread it evenly. Put the pan inside the oven. Bake for about 50–60 minutes. To check if it is ready, stick a toothpick in. If it comes out clean, the cake is done.
• Take the cake out and put it on a rack to cool down. Don’t cut it while it’s hot or it will break. Wait at least 20 minutes.
• Slice the cake and eat! You will taste sweet, sour, crunchy, and soft all together. A perfect lemon poppy seed pound cake.
• You can keep the cake in a box with a lid on the table for 2 days. If you put it in the fridge, it can stay for 5 days. You can even freeze slices in a bag, and they will stay good for 2 months. Just warm them before eating.
• You can add blueberries to the batter for a fruity twist. You can put a lemon glaze on top made from sugar and lemon juice. You can use orange zest instead of lemon for a different flavor. You can also make tiny cupcakes with the same batter instead of one big cake.