Entertaining With Beth | Lemon Poppy Seed Pound Cake Recipe @EntertainingWithBeth | Uploaded January 2023 | Updated October 2024, 5 minutes ago.
#entertainingwithbeth #CookingChannel #easyrecipes
This Lemon Poppy Seed Pound Cake recipe makes a fantastic dessert idea for any springtime occasion. This pound cake recipe is light and fluffy and full of lemon flavor coming from the lemon zest in the cake and the scrumptious lemon glaze on top.
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These links go to Amazon where I am compensated on products sold at no cost to the consumer
Kitchen Air Mixer amzn.to/3HD1jRp
Loaf Pan amzn.to/3Y0zXL7
Mini Whisk amzn.to/3Y3eP6f
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
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BETH'S LEMON POPPY SEED POUND CAKE RECIPE
Serves 8
Makes 1 Loaf
PRINT THE RECIPE HERE:
entertainingwithbeth.com/lemon-poppy-seed-pound-cake
INGREDIENTS:
For the Cake:
1 cup (227 grams) butter, room temperature
1 1/4 cups (250g) sugar
3 eggs, room temperature
3 Tbsp (45ml) Lemon Zest
2 Tbsp (30ml) Poppy Seeds
1 ⅔ cups (242 grams) of all-purpose flour
2 tsp (10ml) baking powder
¾ tsp (3.49 grams) salt
1 cup (227 grams) full-fat sour cream
For The Lemon Glaze:
1 cup (118 grams) powdered sugar
2 Tablespoons (30ml) of fresh lemon juice, or water
METHOD:
Before you begin, make sure your butter, eggs and sour cream are at room temperature.
Preheat oven to 350F (175C). Prepare a 9" x 5" (23x13 cm) loaf pan by spraying it with baking spray and distributing it well with a pastry brush or paper towel.
In a medium bowl combine the flour, baking powder, and salt. Whisk together and set aside.
Beat together the softened butter and the sugar until pale and fluffy, about 5-7 minutes. It should have the texture of whipped cream! Scrape down the bowl as needed.
Add the eggs, one at a time, beating down the bowl in between each addition.
Add the lemon zest and poppy seeds. Beat to combine.
Add the flour in thirds, alternating with the sour cream. Beat gently, just until combined, in between each addition, scraping down the bowl as needed.
Transfer the batter into your loaf pan, smoothing it out with a spatula, and shaking the pan so it’s level.
Bake for 55 minutes or until the cake is golden brown and a toothpick comes out clean.
Allow to cool completely before glazing it.
For the glaze, mix together the powdered sugar and lemon juice. Whisk to combine. Use the glaze right away to frost the cake otherwise, it will harden. If this happens just thin it out with 1/2 tsp of lemon juice.
Release the pound cake from its tin and place it on a baking sheet, lined with parchment paper. Set it on a cooling rack to allow the glaze to drip into the pan. The parchment paper will make for easier clean up!
Starting at the top of the cake, spoon the glaze all over the top of the cake, working your way down, spooning it just to the outer edges and corners, gravity will then take it from there and drizzle it naturally over the sides for a pretty presentation.
While the glaze is still wet, zest a little bit more grated lemon zest over the glaze, as it hardens it will set into the glaze.
Leave uncovered at room temperature before serving for up to 2 hours. Otherwise, refrigerate (refrigerate immediately if using milk in the glaze)
Remove cake from the refrigerator and allow it to get to room temperature before serving, or cut slices and pop them in the microwave (each slice for :11) it will soften bake up to a just warm, freshly baked texture!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining.
#entertainingwithbeth #CookingChannel #easyrecipes
This Lemon Poppy Seed Pound Cake recipe makes a fantastic dessert idea for any springtime occasion. This pound cake recipe is light and fluffy and full of lemon flavor coming from the lemon zest in the cake and the scrumptious lemon glaze on top.
___________________________________________________________________________
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Kitchen Air Mixer amzn.to/3HD1jRp
Loaf Pan amzn.to/3Y0zXL7
Mini Whisk amzn.to/3Y3eP6f
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
____________________________________________________________________________
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! bit.ly/2NTPD08
____________________________________________________________________________
BETH'S LEMON POPPY SEED POUND CAKE RECIPE
Serves 8
Makes 1 Loaf
PRINT THE RECIPE HERE:
entertainingwithbeth.com/lemon-poppy-seed-pound-cake
INGREDIENTS:
For the Cake:
1 cup (227 grams) butter, room temperature
1 1/4 cups (250g) sugar
3 eggs, room temperature
3 Tbsp (45ml) Lemon Zest
2 Tbsp (30ml) Poppy Seeds
1 ⅔ cups (242 grams) of all-purpose flour
2 tsp (10ml) baking powder
¾ tsp (3.49 grams) salt
1 cup (227 grams) full-fat sour cream
For The Lemon Glaze:
1 cup (118 grams) powdered sugar
2 Tablespoons (30ml) of fresh lemon juice, or water
METHOD:
Before you begin, make sure your butter, eggs and sour cream are at room temperature.
Preheat oven to 350F (175C). Prepare a 9" x 5" (23x13 cm) loaf pan by spraying it with baking spray and distributing it well with a pastry brush or paper towel.
In a medium bowl combine the flour, baking powder, and salt. Whisk together and set aside.
Beat together the softened butter and the sugar until pale and fluffy, about 5-7 minutes. It should have the texture of whipped cream! Scrape down the bowl as needed.
Add the eggs, one at a time, beating down the bowl in between each addition.
Add the lemon zest and poppy seeds. Beat to combine.
Add the flour in thirds, alternating with the sour cream. Beat gently, just until combined, in between each addition, scraping down the bowl as needed.
Transfer the batter into your loaf pan, smoothing it out with a spatula, and shaking the pan so it’s level.
Bake for 55 minutes or until the cake is golden brown and a toothpick comes out clean.
Allow to cool completely before glazing it.
For the glaze, mix together the powdered sugar and lemon juice. Whisk to combine. Use the glaze right away to frost the cake otherwise, it will harden. If this happens just thin it out with 1/2 tsp of lemon juice.
Release the pound cake from its tin and place it on a baking sheet, lined with parchment paper. Set it on a cooling rack to allow the glaze to drip into the pan. The parchment paper will make for easier clean up!
Starting at the top of the cake, spoon the glaze all over the top of the cake, working your way down, spooning it just to the outer edges and corners, gravity will then take it from there and drizzle it naturally over the sides for a pretty presentation.
While the glaze is still wet, zest a little bit more grated lemon zest over the glaze, as it hardens it will set into the glaze.
Leave uncovered at room temperature before serving for up to 2 hours. Otherwise, refrigerate (refrigerate immediately if using milk in the glaze)
Remove cake from the refrigerator and allow it to get to room temperature before serving, or cut slices and pop them in the microwave (each slice for :11) it will soften bake up to a just warm, freshly baked texture!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining.
