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Lemon Poppy Seed Pound Cake Recipe w/Lemon Glaze

Recipe makes about 12 servings



(You will need a 9in x 5in pan for this recipe)


1 3/4 cups (220g) all-purpose flour

1/4 tsp (2g) salt

lemon zest of 2 lemons

1/3 cup (75g) butter, softened

3/4 cup (150g) sugar

1 1/2 tsp (6g) baking powder

3 tbsp (30g) poppy seeds (use unwashed poppy seeds for best flavor)

3 eggs

1 tsp (5g) vanilla extract, or vanilla substitute

1/3 cup (70g) oil

1/4 tsp (1.5g) baking soda

1/2 cup (120g) buttermilk


For Lemon Glaze

lemon juice 4 tbsp (60ml)

1/4 cup (50g) Sugar



Preheat oven to 350F.

Grease and flour a 9in x 5in (23x13cm) loaf pan.

In a medium bowl whisk flour with salt, lemon zest, baking powder, baking soda, and unwashed poppy seeds.

Set aside until ready to use..

In a large mixing bowl add butter with sugar and whisk until well mixed. Add in eggs one at a time. Once all 3 eggs have been added and mixed, add in vanilla extract and oil, and mix.

Slowly add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the mixture into the greased and floured pan.

Bake at 350F for 55-60 minutes. Test center of cake with a toothpick or knife, if the knife/toothpick is clean, then the cake is ready.


Lemon Glaze Instructions:

In a small saucepan add lemon juice and sugar (1/4 cup sugar). Heat over low-medium heat until sugar dissolves.

Use a fork to lightly poke the pound cake over the top, and then brush the lemon glaze mixture over pound cake. Allow cake to cool before serving.