Description
Lemon Poppy Seed Pound Cake is a bright and buttery dessert that combines the zesty flavor of lemon with the crunch of poppy seeds.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 2 tablespoons poppy seeds
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and poppy seeds.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 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.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store the cake in an airtight container to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Lemon Poppy Seed Pound Cake, dessert, baking, vegetarian