Lemon-Poppy-Seed Pound Cake with Lemon Glaze

Lemon-Poppy-Seed Pound Cake with Lemon Glaze

Today’s recipe is from Victoria magazine. Easy, quick, tasty. Easy to make with little prep time and quick to bake in just 30 minutes. Many pound cakes take 1 hour or more to bake. Buttermilk makes this cake very moist. If you don’t have any, add 1/2 Tablespoon Organic apple cider to 1/2 Cup Organic whole milk. Lemon juice and zest add tartness balanced by the sweetness of vanilla extract making this recipe a keeper! Perfect party pleaser!! Spring luncheon? Daffodils are popping up!!

Yields: 1 loaf



  1. Preheat oven to 350. Spray an 8-well mini loaf pan with baking spray with flour; set aside.
  2. In a medium bowl, combine all-purpose flour, cake flour, baking powder, and salt; sift 3 times, and set aside. Stir in poppy seeds. In a small bowl, combine buttermilk, lemon zest, lemon juice, and vanilla extract; set aside.
  3. In a second medium bowl and using a mixer at high speed, beat butter until creamy, about 2 minutes. Add sugar, and beat until light and creamy, about 5 minutes. Stop mixer, and scrape down sides of bowl.
  4. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl. Reduce mixer speed to low; add flour alternately with buttermilk mixture, beginning and ending with flour. Divide batter among wells, filling each 3/4 full. Bake for 20 to 30 minutes, or until a wooden pick inserted near centers come out clean. Transfer pan to a wire rack. Let cool in pan for 10 minutes; remove from pan to let cool completely. Drizzle with Lemon Glaze. Cakes can be stored at room temperature in an air-tight container up to 5 days.
  5. !Lemon Glaze
  6. In a small bowl, whisk together juice and confectioners' sugar until smooth. For thicker glaze, add more sugar. For a thinner glaze, add more lemon juice.