Lemon Poppyseed Pound Cake
Prep time
Cook time
Total time
Standard Loaf pan measures 9"X5"X4" Click here for the pan grease recipe
Serves: 1loaf
  • Unsalted Butter 8 Tablespoons (112g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 2 (100g)
  • Buttermilk ¼ cup (60ml)
  • Fresh Squeezed Lemon Juice ¼ cup (60ml)
  • Lemon Zest from 3 lemons (approx 3 Tbs)
  • Lemon Extract ½ teaspoon
  • Vanilla Extract 1 teaspoon (5ml)
  • Salt ¼ teaspoon
  • All Purpose Flour 1 cup (125g)
  • Cake Flour ½ cup (60g)
  • Baking Powder 1½ teaspoons (7g)
  • Poppyseeds 1 Tablespoon
  • Confectioners Sugar 1 cup (120g)
  • Lemon Extract ½ teaspoon
  • Water 2 - 4 Tablespoons *adjust consistency to your liking
  1. Cream the softened butter with the granulated sugar and salt until light and fluffy (about 5 minutes)
  2. Sift both flours together with the baking powder.
  3. Combine the eggs with the extracts and add them one at a time and stop the mixer to scrape the bowl from time to time.
  4. Now add in about half the amount of sifted dry ingredients and mix just until it is combined Then add the lemon juice and zest
  5. Mix well then add the remaining dry ingredients
  6. Add the poppyseed if you are using them,
  7. And the buttermilk last
  8. Pour into a greased standard sized loaf pan and bake in preheated oven at 350°F for approximately 35-45 minutes or when a toothpick inserted into the center comes out with moist crumbs.
  9. In the meantime make the sugar glaze with confectioners sugar, lemon extract and a bit of water.
  10. Once the loaf is cooled turn it out onto a cooling rack and then pour the glaze over top.
Pound cake can be stored at room temperature in an airtight container for up to 4 days.

For longer storage freeze for up to 2 months
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/lemon-poppyseed-pound-cake/