Lemon Poppy Seed Pound Cake


School has been keeping me very busy and as a result, I am a bit behind on my blogging.  Hopefully I will be caught up soon.  I recently had my first real pregnancy craving – cake.  Cake is what I wanted, in almost any form.  Every recipe I looked at sounded amazing.  However, since I have been sick on and off, and very tired lately, I decided to opt for something low maintenance and do a pound cake.  We had poppy seed wedding cake so I have kind of a “thing” for poppy seeds, and that is why I decided to make this variation on a classic pound cake.   The result was absolutely delicious and the cake stayed moist for days after baking (I wrapped it well to prevent drying out). 

Lemon Poppy Seed Pound Cake
1 ½ cups all-purpose flour
¼ tsp. baking soda
¼ tsp. salt
12 tbsp. unsalted butter, at room temperature
1 cup sugar
1 ½ tsp. vanilla extract
1 tsp. finely grated lemon zest
2 tbsp. fresh lemon juice
1 tbsp. poppy seeds
2 eggs, at room temperature
½ cup sour cream, at room temperature  

Preheat the oven to 325°.  Lightly grease a loaf pan (preferably glass) and dust with flour, shaking to remove the excess.  

In a bowl, whisk together the flour, baking soda and salt until blended.  In the bowl of an electric mixer, beat together the butter, sugar, vanilla, lemon zest, lemon juice and poppy seeds until light and fluffy.  Add the eggs one at a time, beating well after each addition until just blended.  Sprinkle half of the flour mixture over the egg mixture and stir until both are just incorporated.  Stir in the sour cream, then sprinkle with the remaining flour mixture and stir until evenly distributed.  

Pour the batter into the prepared pan and smooth out the top.  Bake until a toothpick inserted in the center comes out clean, about 70 minutes.  Keep an eye on the cake near the end of baking and cover loosely with foil if necessary to prevent over-browning.  Transfer the pan to a wire rack and let cool for 15 minutes. 




Run a knife around the inside of the pan, invert the cake onto the rack and lift off the pan.  Place the cake on one of its sides and continue cooling.  Serve warm or at room temperature. 

Source: Williams Sonoma

11 Responses

  1. This looks SO buttery and good. I actually was eyeing this recipe over the weekend and considered making it. Now I’m bummed I didn’t!

  2. mmmm… i love lemon poppy seed! this pound cake looks delicious!

  3. Yay for your first pregnancy craving. Cake does sound good!! I can not remember the last time I had any and my husband would not let me make him one for his birthday. 😦 This looks wonderful!

  4. This looks so good! I was wanting to do a cake this weekend and now I think this one might be the winner.

    Glad to hear you got a craving – it’s a sign you’re feeling better. 🙂

  5. This looks great, I am going to have to try this!

  6. This looks tasty! I have a Lemon Poppy Seed Cake in my stack of “To Makes” but you make it in a crock pot! I’m ever so curious! 🙂

    How’s the pregnancy?

  7. O love this kind of a cake easy peasy and delicious too!!!

  8. Thanks for the great recipe! It was delicious. I love your blog!

  9. I made this last night & can’t wait to bring it to work to share with everyone. It looks AMAZING!

  10. Made this tonight for a last minute family dinner….this is quite possibly the BEST pound cake I have ever had! The lemon flavor was amazing & the cake was the perfect texture. I added a lemon glaze to top it off- YUM!! By the way- I’ve only recently become interested in food blogs & yours is one the follow regularly….love it!!

  11. WOW! I just made these…well, I say these because I made them in individual loaf pans and that are FAB.U.LOUS! They are dense but moist, almost too lemony but just enough that you want more as soon as it leaves your mouth. Yummy! Two enthusiastic thumbs up! Thanks for the share. BTW, this is my first time to your blog and if all your recipes are this good, I could be in for some trouble. 🙂

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