Seriously decadent and moist lemon poppyseed pound cake with a lemon icing glaze on top. One slice will not be enough!
I love tart desserts. Always have. Do you? And I totally adore lemon pound cake. This lemon pound cake is special, it has poppyseeds in it! Life is better with poppyseeds.
It also has buttermilk. Buttermilk has a way of making baked goods super moist and delicious and I’ll talk later about why pound cake made with buttermilk is the best route to go.
The layer of glaze is pretty small, just enough that you have some but not more than you really need (I’m looking at you, 10 foot tall Starbucks iced lemon loaf cake). Personally I think this is better than Starbucks lemon loaf cake.
And all it is, is powdered sugar and lemon juice.
Could that be any easier!? And how you get it nice and thick is simply, adding a splash of lemon juicy little by little. As it sets, it hardens, giving you that picture perfect glaze.
This lemon pound cake is buttery, lemony and the perfect bit of moisture but not a fall apart mess. It’s really easy to make, just follow the instructions and you will be golden.
How To Get It Tender
To make a pound cake moist, in my experience, is to make your pound cake with buttermilk.
Buttermilk adds a really tender crumb to baked goods and I think the texture is soft and velvety. It really turns out amazing!
If you don’t have buttermilk on hand you can use this easy buttermilk DIY. For every 1 cup of buttermilk you add 1 tsp lemon juice. Let it sit a few minutes and it will start to curdle a bit.
It’s not the preferred method for this recipe, but when your’e in a bind it’s better than using plain milk. And you’ll have the lemons already so you will have lemon juice on hand.
Another way to ensure you have a moist pound cake is to not overmix your batter. When you stir it up, the batter may look lumpy and that’s okay, do not try to smooth it out! It will bake fine.
If you go nuts with beating the mixture to try and get it smooth then your pound cake will be dense. Not cool.
As I mentioned earlier, the lemon glaze is powdered sugar and lemon juice. You want it to be pretty tart too. As it chills, the flavor comes together and it’s perfect.
If you don’t add enough lemon juice then the icing just tastes like pure powdered sugar. I’ve tried it this way and the pound cake did not have that same wow factor as when I put a good amount of lemon juice in the glaze.
You will get a nice smooth glaze if you sift the powdered sugar in to a bowl first. Then, start pouring the lemon juice in, little by little.
Use a fork to stir it. Make sure to taste it as you go. If it’s not tart and lemon bitter, then you haven’t used enough lemon juice. Keep going!
You’ll want to add the lemon glaze on your pound cake after you remove it from the loaf pan. Otherwise it will get stuck in the pan after chilling and it’s such a big mess. Or you can line your pan with parchment paper, it will be no problem getting the cake out if you do.
So now, go out and make this lemon poppyseed pound cake and make sure to leave a review after you’ve gobbled it down!
More Yummy Baked Goods Recipes
- Blueberry Muffins With Lemon Zest – the best blueberry muffins
- Perfect Soft English Scones – easy to make and so delicious
- 3 Cheese Stuffed Soft Pretzel – extra cheesy goodness you will love these!
- Better Than Starbucks Pumpkin Scones – That’s right, I said it, better than starbucks
- Maple Cream Cheese Cinnamon Rolls – these are insanely good, the cream cheese frosting on top is so luscious
- Buttery Soft Pretzels Without Baking Soda Bath – quick and easy no baking soda bath recipe
- Coffee Cake Bars With Streusel Topping – just like eating coffee cake but way less effort needed
- Pecan Sticky Buns – extra gooey
Make sure to follow the Modern Crumb Board on Pinterest for lots of yummy meal inspiration! And subscribe to the newsletter, below, to get updates when new recipes post.
Lemon Poppyseed Pound Cake With Lemon Glaze
- 1/2 c butter room temp
- 1 c sugar
- 1 tsp vanilla extract
- 3 eggs room temp
- 2 c flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 tbsp lemon zest
- 1/4 c lemon juice
- 1/2 c buttermilk room temp
- 2 1/2 tsp poppyseeds
- 1 c powdered sugar
- lemon juice
- Preheat oven to 325
- Grease a loaf pan with butter, sprinkle in some flour and cover all the sides, shaking it around – turn it upside down, pat it, to get out the excess flour
- Beat on high the butter and sugar, for 5 minutes until it has become light and fluffy looking
- Add the vanilla
- Turn the mixer to low, add in one egg at a time, mixing well so it looks completely mixed in and not lumpy (you may have to up the speed a notch or two but don’t go to high)
- Add in the lemon zest and mix
- In a separate bowl, sift together the flour, baking soda, baking powder, salt and poppyseeds
- Combine the buttermilk and lemon juice
- Alternately add the dry ingredients and the wet ingredients into your bowl, mixing on low
- Use a spatula to get all of the batter out of the bowl in to your loaf pan
- Bake for 30 minutes
- Open the oven door and turn the loaf pan 180 degrees, now bake an additional 30 minutes (the lemon loaf will bake a total of 60 minutes)
- Insert a toothpick to make sure it is done and comes out clean
- Transfer to a wire rack, let it cool an hour
- Dust a little flour on your hands and turn the pan over, it should slide out of the pan, set this on the wire rack and continue cooling another hour or two
- To make the glaze combine sifted powdered sugar with a drizzle of lemon juice at a time, whisking vigorously. Once it comes together its ready, it should be thick not runny
- Pour this over the loaf
- Serve and enjoy!