This lemon poppy seed pound cake is rich, buttery, and full of fresh citrus flavor. It’s denser than your average lemon loaf, with a soft crumb and the perfect amount of brightness from fresh lemon juice and zest. Just like the classic pound cakes our grandmas used to make—but with a lighter, modern twist.
Why I Love This Recipe
There’s something timeless about lemon desserts, and this loaf delivers every time. The zesty lemon flavor shines through without being overpowering, and the texture is so soft and tender. It uses simple ingredients and comes together with minimal effort. I especially love that you can dress it up with glaze and icing, or skip them and enjoy it as a light, not-too-sweet snack.
- Bright citrus flavor with real lemon juice and zest
- Moist and fluffy texture from buttermilk and eggs
- Easy to make ahead—great for brunches or gifting
Recipe Ingredients
- 2 cup all-purpose flour
- 2 Tbsp poppy seeds - Provide a light crunch and give each slice that signature speckled look.
- 2 Tbsp lemon zest
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter (softened) - Adds richness and that classic pound cake flavor. Use unsalted and room temp for best results.
- 3 large eggs - (let sit at room temperature)
- ¼ cup fresh lemon juice (from about 2 lemons) - Use fresh! Zest adds oils for aroma, while juice brings bright acidity.
- 1 tsp vanilla extract
- ¾ cup buttermilk - Keeps the crumb moist and tender without making it heavy.
Glaze (Optional):
- 2 Tbsp granulated sugar
- 2 tsp lemon juice
- 1 tsp milk
Icing (Also Optional):
- 1 cup powdered sugar
- 1 Tbsp lemon juice
- 3 tsp milk
Variations
- Almond Twist: Swap the vanilla extract for almond extract.
- Orange Poppyseed: Use orange zest and juice instead of lemon.
- Skip the Icing: This loaf is delicious even without glaze or frosting—perfect with tea or coffee.
- Make It a Muffin: Divide batter into a muffin tin and reduce bake time to 18–22 minutes.
- Orange Variation: Swap the lemon zest and juice for orange to make an orange poppy seed pound cake. Blood oranges also work beautifully—just adjust sweetness to taste.
How To Make Lemon Poppy Seed Pound Cake
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
PREP: Preheat the oven to 350°F. Spray a loaf pan with nonstick cooking spray.
STEP 1: In a medium bowl, mix together 2 cups all purpose flour, 2 Tbsp poppy seeds, 2 Tbsp lemon zest, 2 tsp baking powder and ½ tsp salt. Set aside.
STEP 2: In a separate large bowl, cream the 1 cup granulated sugar with ½ cup unsalted butter using an electric hand mixer.
STEP 3: Next add in 3 large eggs, 1 tsp vanilla extract, and ¼ cup lemon juice and beat together until fully mixed.
STEP 4: Now add half of the dry flour mixture to the wet ingredients bowl and mix together.
STEP 5: Next add half of the buttermilk to the bowl and mix together.
STEP 6: Add the last half of the dry ingredients to the bowl and mix it in.
STEP 7: Add the last half of the buttermilk to the bowl and mix that in.
STEP 8: Pour the batter into the prepared loaf pan. Place in the oven to bake for 50-60 minutes, or until a toothpick comes out clean when poked through the center. Let the loaf sit for 10 minutes before transferring it to a rack to cool.
NOTE: If the top of the loaf begins to brown too much but isn't fully cooked, you can loosely cover the top with aluminum foil.
STEP 9 (OPTIONAL): While the loaf is still warm, mix together the glaze: 2 Tbsp granulated sugar, 2 tsp lemon juice and 1 tsp milk in a small bowl.
Drizzle the glaze overtop of the loaf and spread around with a brush or spatula. Now let the loaf cool completely before adding the icing.
QUICK TIP: If you want the loaf to cool faster, place it in the fridge which will help speed up the process!
STEP 10 (OPTIONAL): Once the loaf has completely cooled, you can prepare the icing. In a medium bowl, mix together 1 cup powdered sugar, 1 Tbsp lemon juice and 3 tsp milk.
STEP 11: Now pour the glaze overtop of the loaf. I like to use a silicone brush to help spread it around. NOTE: The glaze is runny and quite sticky, so having some parchment paper underneath or placing the loaf over a baking sheet is helpful for clean up.
STEP 12: Let the glaze completely hardened. Once it has, you can slice the loaf with a bread knife into pieces to serve.
Common Mistakes to Avoid
- Don’t overmix the batter – This can lead to a dense, dry loaf.
- Skipping room temperature ingredients – Cold eggs or butter can make the batter separate.
- Opening the oven door too early – This can cause the loaf to collapse.
- Adding glaze too late – It won’t absorb well unless the loaf is still warm.
Recipe Tips
- Use fresh lemons for the best flavor—bottled juice won’t taste the same.
- Use a light metal pan to avoid overbrowning.
- Zest before juicing to get the most out of each lemon.
- To cool faster, place the loaf in the fridge before icing.
Baking Tips for Perfect Pound Cake
- Cream butter and sugar thoroughly – Beat for at least 3–5 minutes to whip in air and create a light texture.
- Room temperature ingredients matter – Cold eggs or dairy can make the batter separate and bake unevenly.
- Don’t overmix after adding flour – Mix gently just until no flour streaks remain to avoid a dense loaf.
- Cool in pan before removing – This helps the cake set and prevents breaking when transferred to a rack.
How To Store Leftovers
- Room Temperature: Store in an airtight container for up to 2 days. Pound cake actually tastes even better the next day once the flavors have settled.
Refrigerate: Keeps well for 4–5 days.
Freeze: Wrap slices tightly and freeze up to 3 months. Thaw at room temp and glaze after defrosting.
FAQs
Yes! Whole milk works, or you can make a quick buttermilk substitute by adding 1 tsp lemon juice or vinegar to ¾ cup milk.
Insert a toothpick into the center—it should come out clean or with a few moist crumbs.
Absolutely. The loaf is sweet and flavorful enough on its own.
Yes, it keeps well for several days and can be frozen too—just add the icing after thawing for the best texture.
More Recipes to Try
If you love classic bakes like this, here are a few more cozy favorites to add to your list:
- Try my Vanilla Pound Cake for a rich, buttery loaf with a simple glaze that goes with everything.
- This Blueberry Muffin Bread is soft, moist, and loaded with juicy blueberries—perfect for breakfast or snacking.
- Or brighten your day with a batch of Lemon Brownies—they’re chewy, zesty, and topped with a sweet lemon glaze.
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
- Tried this recipe? Share it with friends and leave a star rating below—I’d love to hear what you think!
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Lemon Poppy Seed Pound Cake Recipe
Ingredients
- 2 cup all-purpose flour
- 2 Tbsp poppy seeds
- 2 Tbsp lemon zest
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter - softened
- 3 large eggs - (let sit at room temperature)
- ¼ cup fresh lemon juice - from about 2 lemons
- 1 tsp vanilla extract
- ¾ cup buttermilk - or whole milk (let sit at room temperature)
Glaze (Optional):
- 2 Tbsp granulated sugar
- 2 tsp lemon juice
- 1 tsp milk
Icing (Also Optional):
- 1 cup powdered sugar
- 1 Tbsp lemon juice
- 3 tsp milk
Instructions
- Preheat the oven to 350°F and grease a loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, poppy seeds, lemon zest, baking powder, and salt. Set aside.
- In a large bowl, cream the sugar and butter until light and fluffy using a hand mixer.
- Add the eggs, vanilla extract, and lemon juice. Mix until fully combined.
- Add half of the dry ingredients and mix. Then add half of the buttermilk and mix again.
- Repeat with the remaining dry ingredients and the rest of the buttermilk. Stir just until the batter is smooth—don’t overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
- For the Glaze: While the loaf is still warm, mix the glaze ingredients in a small bowl. Drizzle over the loaf and gently spread with a brush or spatula. Let the loaf cool completely.
- For the Icing: Once fully cooled, whisk together the icing ingredients in a bowl. Pour over the loaf and spread evenly. Let the icing set before slicing and serving.
Recipe Notes:
- If the top of the loaf begins to brown too much but isn’t fully cooked, you can loosely cover the top with aluminum foil.
- If you want the loaf to cool faster, place it in the fridge which will help speed up the process!
- Both the glaze and icing are optional steps. This loaf can also be enjoyed without them depending on what you prefer!
- The glaze is runny and quite sticky, so having some parchment paper underneath or placing the loaf over a baking sheet is helpful for clean up.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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