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- 1 cup unsalted butter - 2 cups granulated sugar - 4 large eggs - 1 tablespoon lemon zest - 1/4 cup lemon juice - 3 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon kosher salt - 1/2 cup poppy seeds - 1 cup plain Greek yogurt - Cups to grams: - 1 cup of unsalted butter = 227 grams - 1 cup of granulated sugar = 200 grams - 1 cup of plain Greek yogurt = 245 grams - Tablespoons to teaspoons: - 1 tablespoon = 3 teaspoons - Choosing fresh lemons: Look for lemons that are bright and firm. The skin should be smooth, not wrinkled. Fresh lemons have more juice and zest, enhancing the flavor of your cake. - Selecting poppy seeds: Choose fresh, whole poppy seeds for the best flavor. Check the color; they should be a rich blue or black. Avoid any seeds that look dull or old, as they won't add the same delightful crunch or flavor. Using high-quality ingredients makes your Lemon Poppy Seed Pound Cake truly shine. Each bite bursts with zesty lemon flavor and the unique crunch of poppy seeds. Enjoy baking! {{ingredient_image_2}} First, set your oven to 350°F (175°C). This will ensure even baking. You need to prepare your pan too. Use a 10-inch bundt pan or a standard loaf pan. Grease it well with butter, then dust it with flour. This step helps the cake slide out easily after baking. Set the prepared pan aside for later. Now, let’s make the batter. In a large mixing bowl, use an electric mixer to cream 1 cup of softened butter and 2 cups of granulated sugar together. Mix until the mix turns light and fluffy. This takes about 3-4 minutes. Next, add 4 large eggs one at a time. Mix well after each egg. Then, add 1 tablespoon of freshly grated lemon zest and 1/4 cup of freshly squeezed lemon juice. Combine these ingredients well until everything is mixed. In another bowl, whisk together 3 cups of sifted all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of kosher salt. This is your dry mix. You will now add this dry mix to your wet mix. Do this in parts, alternating with 1 cup of plain Greek yogurt. Start and end with the dry mix. Mix until just combined. Be careful not to overmix. This helps keep your cake tender. Pour the batter into your prepared pan, smoothing the top with a spatula. Bake in your preheated oven for about 50-60 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Once baked, pull the cake from the oven. Let it cool in the pan for about 10-15 minutes. After that, gently move it to a wire rack to cool completely. Enjoy the aroma while the cake cools! To make your Lemon Poppy Seed Pound Cake light and fluffy, follow these steps: - Use room temperature ingredients. This means butter, eggs, and yogurt. They mix better and help the cake rise. - Cream your butter and sugar well. Mix them for about 3-4 minutes until light and fluffy. This adds air to the batter. Some mistakes can ruin your cake: - Overmixing the batter. Mix just until combined. Too much mixing makes the cake dense. - Not measuring ingredients accurately. Use a scale for precision. This ensures the best results. Want to boost the lemon flavor? Here are some ideas: - Add more lemon zest. Use zest from extra lemons for a brighter taste. - Try flavored yogurt. Use lemon or vanilla yogurt instead of plain. It gives a nice twist to the flavor. Pro Tips Use Room Temperature Ingredients: Ensure your butter, eggs, and yogurt are at room temperature for a smoother batter and better rise. Don’t Overmix: Mix the batter until just combined to avoid a dense cake. A few lumps are okay! Check for Doneness: Use a toothpick to test the center of the cake; it should come out clean or with a few moist crumbs. Enhance the Flavor: For an extra burst of lemon flavor, add a teaspoon of lemon extract to the batter. {{image_4}} You can easily change the taste of your Lemon Poppy Seed Pound Cake. Adding blueberries or raspberries gives a fruity twist. Just fold in one cup of fresh or frozen berries. The berries add color and a burst of flavor. You can also add a teaspoon of vanilla extract. This gives the cake a warm, sweet note. The vanilla and lemon mix well together for a rich taste. If you need gluten-free options, use gluten-free flour. Look for a blend that works for baking. This way, everyone can enjoy the cake. For vegan adaptations, replace the eggs with applesauce or flaxseed meal. Use a plant-based yogurt instead of Greek yogurt. These swaps keep the cake moist and tasty without dairy or eggs. This cake is amazing on its own, but you can enhance it. Serve it with a scoop of ice cream or a dollop of whipped cream. The creamy toppings balance the zesty cake. For a pretty presentation, garnish the top with fresh lemon slices and a sprinkle of poppy seeds. This makes your dessert not just tasty but also beautiful. To store leftover cake, wrap it well in plastic wrap. This keeps air out and moisture in. You can also place it in an airtight container. This helps the cake stay soft and fresh. For added moisture, I like to place a slice of bread in the container. The bread absorbs air and keeps the cake moist. To freeze the cake, let it cool completely. Wrap it tightly in plastic wrap, then in foil. This double wrap helps prevent freezer burn. You can freeze it for up to three months. When you want to enjoy it, move the cake to the fridge overnight. Let it thaw slowly for the best flavor. If you’re in a hurry, you can thaw it at room temperature for a few hours. At room temperature, Lemon Poppy Seed Pound Cake lasts about three days. Keep it covered to avoid drying out. If you put it in the fridge, it can last up to a week. However, refrigeration can change the cake’s texture, making it a bit denser. For the best taste and texture, enjoy it at room temperature. You can use several items in place of Greek yogurt. Here are some options: - Sour cream: Use a 1:1 ratio. - Plain yogurt: This works well too, just make sure it's plain. - Cottage cheese: Blend until smooth, use 1 cup for 1 cup. - Buttermilk: Use 1 cup for 1 cup, but reduce liquid in the recipe slightly. Each of these can give a nice texture to your Lemon Poppy Seed Pound Cake. Yes, you can make this cake ahead of time. Here are some tips: - Baking in advance: Bake the cake up to three days before you serve it. - Storage: Keep it wrapped in plastic wrap to stay fresh. - Freezing: You can freeze the cake for up to three months. Wrap it tightly in plastic wrap and foil. - Thawing: Thaw in the fridge overnight before serving. This way, you can enjoy the cake without stress on the day of your event. You can tell when your cake is done by using these simple methods: - Toothpick test: Insert a toothpick in the center. If it comes out clean or with a few crumbs, it's ready. - Visual cues: The cake should be golden brown and pull slightly from the pan sides. - Spring test: Gently press the top. If it springs back, it’s done. Checking these signs helps you avoid overbaking. Serving your cake beautifully makes it even more special. Here are some tips: - Presentation: Use a decorative cake stand for a nice touch. - Garnish: Add fresh lemon slices and a sprinkle of poppy seeds on top. - Pairings: It goes well with whipped cream or a scoop of vanilla ice cream. These ideas will impress your guests and elevate your cake's look! This blog post covered the key ingredients and steps to make Lemon Poppy Seed Pound Cake. We discussed the right ingredients, measurement tips, and common mistakes to avoid. You can create a moist, flavorful cake by following these steps. Remember to experiment with flavors and adaptations if needed. Proper storage keeps your cake fresh for longer. Enjoy sharing this treat, and don't forget to try new serving ideas. Happy baking!

Luscious Lemon Poppy Seed Pound Cake

A moist and flavorful pound cake infused with lemon zest and poppy seeds, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon freshly grated lemon zest (from about 2 lemons)
  • 1/4 cup freshly squeezed lemon juice
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup poppy seeds
  • 1 cup plain Greek yogurt, at room temperature

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 10-inch bundt pan or a standard loaf pan by greasing it thoroughly with butter and dusting it with flour. Set the prepared pan aside.
  • In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, approximately 3-4 minutes.
  • Add the eggs to the butter-sugar mixture one at a time, ensuring to mix well after each addition until fully incorporated. Next, mix in the lemon zest and freshly squeezed lemon juice until combined.
  • In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and kosher salt until evenly blended.
  • Gradually incorporate the dry mixture into the wet ingredients, alternating with the Greek yogurt. Begin and end with the dry ingredients, mixing until just combined—be careful not to overmix to maintain a tender cake.
  • Gently fold in the poppy seeds with a spatula, ensuring they are evenly distributed throughout the batter without overworking the mixture.
  • Carefully pour the batter into the prepared baking pan, smoothing the top with a spatula for an even surface.
  • Bake in the preheated oven for approximately 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
  • Once baked, pull the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Afterward, gently transfer the cake to a wire rack to cool completely.
  • Optional: For a delightful finishing touch, dust the cooled cake with powdered sugar or drizzle a simple glaze made from equal parts lemon juice and powdered sugar over the top before serving.

Notes

For a delightful finishing touch, dust with powdered sugar or drizzle with a lemon glaze before serving.
Keyword lemon cake, poppy seed, pound cake