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Lemon Poppyseed Pound Cake With Lemon Glaze

Seriously decadent and moist lemon poppyseed pound cake with a lemon icing glaze on top.  One slice will not be enough!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: buttermilk, lemon, loaf cake, poppyseed, pound cake
Servings: 10 servings
Author: Tara Moore

Ingredients

  • 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

lemon glaze

  • 1 c powdered sugar
  • lemon juice

Instructions

  • 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!

Notes

Just a tip - I find it tastes even better after sitting overnight in the fridge