This delightful lemon poppy seed pound cake is a perfect blend of zesty lemon zest and crunchy poppy seeds. It's a moist and flavorful treat that pairs wonderfully with a cup of tea or coffee. Whether you're baking for a special occasion or simply to satisfy a sweet craving, this cake is sure to impress.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up poppy seeds and lemon zest if you don't have them on hand. Poppy seeds add a unique texture and slight nuttiness to the cake, while lemon zest provides a fresh, citrusy flavor that elevates the overall taste.
Ingredients for Lemon Poppy Seed Pound Cake
Butter: Provides richness and moisture to the cake.
Sugar: Sweetens the cake and helps create a tender crumb.
Eggs: Adds structure and stability to the batter.
Lemon zest: Infuses the cake with a bright, citrusy flavor.
Vanilla extract: Enhances the overall flavor profile of the cake.
All-purpose flour: Forms the base of the cake batter.
Baking powder: Helps the cake rise and become fluffy.
Salt: Balances the sweetness and enhances the flavors.
Poppy seeds: Adds a delightful crunch and subtle nutty flavor.
Milk: Moistens the batter and helps create a tender texture.
Technique Tip for This Recipe
When creaming the butter and sugar, make sure the butter is at room temperature. This ensures it will incorporate air more effectively, resulting in a lighter and fluffier cake. Additionally, when adding the eggs, make sure they are also at room temperature to prevent the batter from curdling.
Suggested Side Dishes
Alternative Ingredients
butter - Substitute with margarine: Margarine can be used as a direct substitute for butter, providing a similar texture and moisture content.
sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though it may slightly alter the flavor and color of the cake.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients.
lemon zest - Substitute with orange zest: Orange zest provides a similar citrus flavor, though it will give a slightly different taste profile.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that can enhance the cake.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cake denser.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
poppy seeds - Substitute with chia seeds: Chia seeds offer a similar texture and nutritional benefits, though they may absorb more moisture.
milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that provides a similar consistency and moisture.
Other Alternative Recipes Similar to This Cake
How To Store / Freeze Your Cake
- Allow the lemon poppy seed pound cake to cool completely on a wire rack before storing. This helps prevent condensation, which can make the cake soggy.
- Wrap the cooled cake tightly in plastic wrap. Ensure there are no air pockets to maintain the cake's moisture and freshness.
- For an extra layer of protection, place the wrapped cake in an airtight container or a resealable plastic bag. This will help keep out any unwanted odors from your refrigerator or freezer.
- Store the cake at room temperature for up to 3 days. Keep it in a cool, dry place away from direct sunlight and heat sources.
- If you need to store the cake for a longer period, freezing is a great option. First, wrap the cake in plastic wrap as mentioned earlier.
- After wrapping in plastic, cover the cake with a layer of aluminum foil. This additional layer helps prevent freezer burn and preserves the cake's texture.
- Label the wrapped cake with the date to keep track of its storage time. The lemon poppy seed pound cake can be frozen for up to 3 months.
- When ready to enjoy, thaw the cake in the refrigerator overnight. This gradual thawing process helps maintain the cake's moisture and flavor.
- For a quicker thaw, you can leave the cake at room temperature for a few hours. However, avoid microwaving as it can alter the texture of the cake.
- Once thawed, you can refresh the cake by warming it in a preheated oven at 300°F (150°C) for about 10 minutes. This will bring back some of the freshly baked aroma and taste.
How To Reheat Leftovers
Preheat your oven to 300°F (150°C). Wrap the lemon poppy seed pound cake in aluminum foil to prevent it from drying out. Place the wrapped cake on a baking sheet and heat for about 10-15 minutes, or until warmed through.
Slice the cake and place individual slices on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds per slice. Check and add more time if needed, but be careful not to overheat.
Use a steamer for a gentle reheating method. Place the cake slices on a heatproof plate and set it in the steamer basket. Steam for about 5 minutes, or until the cake is warm and moist.
For a quick and crispy option, use a toaster oven. Set it to a low temperature, around 275°F (135°C). Place the cake slices directly on the rack or on a piece of parchment paper. Toast for 5-7 minutes, keeping an eye on them to avoid over-toasting.
If you have an air fryer, set it to 300°F (150°C). Place the cake slices in the basket, ensuring they are not overlapping. Heat for about 3-5 minutes, checking frequently to ensure they don't dry out.
Essential Tools for This Recipe
Oven: Used to bake the pound cake at a consistent temperature of 350°F (175°C).
Loaf pan: The container in which the batter is poured and baked to give the cake its shape.
Mixing bowl: A large bowl used to combine and mix ingredients.
Hand mixer: An electric tool used to cream the butter and sugar until light and fluffy, and to beat the eggs into the mixture.
Whisk: Used to combine the dry ingredients (flour, baking powder, and salt) evenly.
Measuring cups: Used to measure out the precise amounts of ingredients like flour, sugar, and milk.
Measuring spoons: Used to measure smaller quantities of ingredients such as baking powder, salt, lemon zest, and vanilla extract.
Spatula: Used to scrape down the sides of the mixing bowl and to fold in the poppy seeds.
Toothpick: Used to check if the cake is fully baked by inserting it into the center and seeing if it comes out clean.
Cooling rack: A wire rack where the cake is placed to cool completely after being removed from the loaf pan.
Grater: Used to zest the lemon, providing the lemon zest needed for the recipe.
Butter knife: Used to spread butter inside the loaf pan to grease it before flouring.
How to Save Time on This Recipe
Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the baking process.
Use a stand mixer: A stand mixer can save time and effort when creaming butter and sugar and mixing batter.
Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing and better texture.
Zest in bulk: Zest multiple lemons at once and store the extra in the freezer for future recipes.
One-bowl method: Use a single bowl for dry ingredients and another for wet to minimize cleanup time.
Quick cooling: Place the cake on a wire rack immediately after baking to speed up the cooling process.
Lemon Poppy Seed Pound Cake
Ingredients
Main Ingredients
- 1 cup Butter softened
- 1.5 cup Sugar
- 4 Eggs
- 2 tablespoon Lemon Zest
- 1 teaspoon Vanilla Extract
- 2 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 2 tablespoon Poppy Seeds
- 0.5 cup Milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk. Stir in poppy seeds.
- Pour batter into the prepared loaf pan. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Cake
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