This pound cake is beyond addictive, which is really dangerous when a recipe is this easy to make! I think poppy seeds get a bad wrap because of sad, stale, and often oily store-bought muffins. In this cake they add a wonderful pop of texture and I love the way they look suspended in each slice, like nature’s sprinkles! I maxed out the lemon juice in this recipe, filling each bite with a wonderful zing. The glaze is so simple but amazing, confectioners’ sugar whisked with fresh lemon juice. It hardens for a wonderful crunch and tastes like lemonade! I garnished my cake with some extra lemon zest but this is totally optional. Did I mention these would make amazing cupcakes? Just adjust the baking time to closer to 25 minutes.
Lemon Poppy Seed Pound Cake
1. Preheat oven to 350 degrees F. Add parchment paper to a loaf pan. In a medium bowl, sift together flour, salt, baking powder and sugar.
2. Add poppy seeds.
3. Whisk together.
4. Zest and juice lemons. Microwave the milk so that it is warm to the touch. Sprinkle in lavender and lemon zest to infuse.
5. In another bowl, combine sour cream and butter.
6. Add lemon juice.
7. Pour in the infused milk mixture and eggs.
8. Whisk everything together. Pour the wet ingredients into the dry. Mix until combined.
9. Pour the batter into the prepared baking loaf pan. Bake for about 60- 90 minutes or until the center is set and the edges are slightly pulling away.
10. In a bowl, add confectioners sugar.
11. Add the juice from 1½ lemons. Mix until you reach a desired consistency. Make sure not to add too much liquid at the beginning.
12. Drizzle the glaze over the loaf.
- 4-5 lemons medium
- 1 tbsp lemon zest
- ½ tsp culinary lavender 1g
- ½ cup whole milk 120ml, warmed
- 1 ¾ cup all-purpose flour 250g
- ¼ tsp salt
- 1 ½ tsp baking powder 6g
- 1 ⅔ cups granulated sugar 379g
- 1 tbsp poppy seeds 12g
- ⅓ cup lemon juice 80ml
- ½ cup sour cream 120ml, room temp
- ¾ cup unsalted butter 190g, almost melted
- 3 large eggs
- 1 cup confectioners sugar about 120g
- Juice from 1½ lemons
Preheat the oven to 350 degrees F. Add parchment paper to a loaf pan.
Zest a lemon. Microwave the milk so that it is warm to the touch. Sprinkle in lavender and lemon zest to infuse.
In a medium bowl, sift together flour, salt, baking powder, sugar and poppy seeds.
- Juice lemons until you get about ⅓ cup lemon.
In another bowl, combine sour cream, butter, lemon juice, infused milk mixture and eggs. Whisk everything together.
Pour the wet ingredients into the dry. Mix until combined.
Pour the batter into the prepared baking loaf pan.
Bake for about 60- 90 minutes or until the center is set and the edges are slightly pulling away.
In a bowl, add confectioners sugar and the juice from 1½ lemons. Mix until you reach a desired consistency. Make sure not to add too much liquid at the beginning.
Drizzle the glaze over the loaf.
How long do you recommend warming the milk in he microwave? Or could it be done over low heat on th stove?
Caitlin,
Heat the milk until it is warm to the touch! This can be done on the stove or microwave for about 30 seconds! Warming the milk will help to infuse the flavors with the added lavender and lemon zest! Hope you enjoy!
John
Hello! Can i change the sour cream for cream cheese? Or what can I use instead?
Thanks
Mayte,
I don’t know about the cream cheese, but if it works let me know! I would suggest substituting with plain yogurt!
John
This sounds delicious! Where can you find appropriate lavender to use in this recipe? And also, if you are infusing the milk with the lavender and lemon zest, do you strain out the lavender and lemon zest before mixing it with the other ingredients or leave them in the milk?
Karen,
Leave the lavender and lemon zest in after the milk has been infused! I hope you enjoy!
John
Hi is the lavender necessary. I’m from the Caribbean and it difficult to obtain
Maikea,
The lavender isn’t necessary! I understand that it can be hard to find culinary lavender! Hope you love this pound cake!!
John
Hi John, I’ve never used lavender in a recipe before, is this a strong flavor? Is the lavender an extract or an oil. I’m sorry for so many questions, but I have never used this before and I’m intrigued. Thanks so much.
Jerri
Jerri,
The culinary lavender used in this dish is not very strong. I used dried culinary grade buds and infused them in warm milk with lemon zest. It’s a nice, subtle taste! Hope you enjoy!
John
Thank you for your response and this recipe. Also, thank you for such a beautifully organized website. Everything is laid out perfectly with precise instructions and pictures. Well done!
Jerri,
Thank you so much! You are too sweet!
John
Hi John, could this be baked in a bundt pan? And if so, how long would it need to bake? Thanks!
Lindi,
You can absolutely bake this in a bundt pan! I hope you love it!
John
Thanks John! Can’t wait to try it!!!
I didn’t have lavender or poppy seeds, but I couldn’t wait to bake this loaf, so I made it without. It is sooo good. Moist, lemony, with a sweet-tart glaze, this recipe is a keeper!
3/4 cup of butter in grams pls
Sanviti,
Use 190g unsalted butter in this recipe! I know you’re going to love it!
John
Hi john,
Thanks for the recipes,and i love the fact that they are unique, it makes baking so much fun trying new recipes. FIY the cake was delicious