Description
Buttery, dense pound cake brightened with the perfect amount of lemon and bursts of poppy seeds.
Ingredients
Scale
Pound Cake Batter
- 1 1/2 stick (3/4 cup) Butter – room temperature
- 1 1/4 c. Granulated Sugar
- 4 ounces Cream Cheese – room temperature
- 2 Tbsp. Sour Cream
- 1 tsp. Vanilla
- Zest of 1 Lemon
- 2 tsp. Lemon Extract
- 3 Eggs – room temperature
- 1 1/2 c. Cake Flour
- 1/4 tsp. Baking Powder
- 1/4 tsp. Salt
- 1/4 c. Poppy Seeds
Lemon Glaze
- 1 1/2 c. Powdered Sugar
- 1 Tbsp. Heavy Cream
- 2 Tbsp. Lemon Juice
- Pinch of Salt
- Lemon Zest – to taste
Instructions
Batter:
- Move your oven rack to the middle of your oven. Pre-heat oven to 325 degrees. Grease a 9×5 bread loaf pan and set it aside for later.
- Mix together the butter and softened cream cheese. Blend until smooth and be sure to scrape the sides and bottom of your mixing bowl really well.
- Add the sugar and lemon zest and cream until light and fluffy.
- Add the sour cream, vanilla, and lemon extract. Blend until combined. Thoroughly scrape down the sides and bottom of your mixing bowl.
- Add eggs one at a time.
- Mix in cake flour, salt, baking powder, and poppy seeds until just combined. Be careful not to overmix the batter.
- Pour batter into your prepared loaf pan. Bake at 325 degrees for 30 minutes. Rotate your pan and bake for an additional 30 minutes, or until golden brown and baked through. (This pound cake is very dense and can occasionally take additional time to bake. You’ll know it is done when the top of the cake bounces back after you gently press on it and a toothpick inserted in the cake comes out clean or with a few crumbs on it.
- Allow cake to cool before icing .
Lemon Glaze:
- Combine all ingredients until smooth.
- Pour over the cake and enjoy!
Keywords: Lemon, Pound Cake, Poppy Seed