Lemon Poppy Seed Pound Cake
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Lemon poppy seed pound cake is believed to have originated in Central Europe and gained popularity in the United States during the 19th century. The combination of tangy lemon flavor and crunchy poppy seeds creates a delightful texture and taste.
This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Lemon Poppy Seed Pound Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the lemon zest, lemon juice, and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the poppy seeds.
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Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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Once cooled, dust the top of the cake with powdered sugar. Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 28g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.