RecipeStripper

Clean recipe · bunsenburnerbakery.com

Lemon Poppy Seed Pound Cake

Brighten up your day with this cheerful Lemon Poppy Seed Pound Cake, a perfect combination of bright citrusy lemon flavors and crunchy poppy seeds.

Original recipe: bunsenburnerbakery.com

Yield:
16 servings
Prep:
30 min
Cook:
1 hr
Total:
1 hr 30 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Lemon Poppy Seed Pound Cake

Ingredients

  1. 1 1/2 cups (339 grams) unsalted butter, room temperature
  2. 2 1/2 cups (495 grams) granulated sugar
  3. 5 large eggs, room temperature
  4. 3 cups (360 grams) all-purpose flour
  5. 1/2 teaspoon salt
  6. 2/3 cup (151 grams) whole milk
  7. 2 tablespoons lemon zest
  8. 2 tablespoons freshly squeezed lemon juice
  9. 2 teaspoons vanilla extract
  10. 1 teaspoon lemon extract, optional
  11. 1/3 cup poppy seeds
  12. 1/4 cup (50g) granulated sugar
  13. 1/4 cup freshly squeezed lemon juice
  14. 1 cup (113 grams) confectioners' sugar
  15. 2 tablespoons lemon juice

Instructions

  1. Preheat the oven to 350 °F. Grease and flour a 12 cup metal bundt pan.
  2. Make the cake batter. Using an electric mixer, beat together the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Lower the speed to the lowest setting, then add each egg, one at a time, mixing until fully incorporated before adding the next.
  3. Add in half the flour and the salt, beating until combined, followed by the milk, and finally the rest of the flour. Mix in the lemon zest, lemon juice, vanilla extract, and lemon extract (if using). Stir in the poppy seeds.
  4. Bake the cake. Spoon the batter into the prepared pan. Smooth the top of the batter with a spatula. Bake for 55 to 65 minutes, or until a tester inserted into the center comes out with just a moist crumb and the top of the cake springs back when pressed lightly. Cool the cake in the pan for 15 minutes before turning out to a wire rack.
  5. Make the simple syrup. While the cake is cooling in the pan, combine the granulated sugar and lemon juice in a small saucepan over medium heat. Stirring constantly, cook until the sugar has dissolved. Remove from the heat and set aside. Once the cake has been removed from the pan, spoon the syrup on top of the cake, using a pastry brush to spread the syrup all over the surface of the cake. Allow the cake to cool completely.
  6. Make the glaze. Mix the confectioners' sugar and lemon juice in a small bowl, adding additional lemon juice if necessary to reach the desired consistency. Pour the glaze over the cake and allow it to solidify, about 30 minutes, before slicing.