Introduction
Lemon Poppy Seed Pound Cake with Vanilla Bean Glaze is a delightful twist on the classic pound cake. Infused with the zesty brightness of fresh lemon juice and zest, this cake is light yet moist, with the subtle crunch of poppy seeds adding a textural surprise. The final touch is a silky, fragrant vanilla bean glaze that drapes over the cake, making every slice irresistible. Perfect for tea parties, brunch gatherings, or a simple dessert with coffee, this pound cake will be a hit among citrus lovers.
Ingredients:
For the Lemon Poppy Seed Pound Cake:
- 2 ½ cups (300g) all-purpose flour
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240ml) sour cream or Greek yogurt
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Vanilla Bean Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons milk (or heavy cream)
- ½ teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- 1 teaspoon lemon juice (optional, for added tartness)
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This step ensures a moist, tender cake.
Step 4: Add Eggs and Flavorings
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
Step 5: Alternate Adding Dry Ingredients and Sour Cream
With the mixer on low speed, add the dry ingredients in three parts, alternating with the sour cream (or Greek yogurt). Start and end with the flour mixture. Mix until just combined – do not overmix. Gently fold in the poppy seeds.
Step 6: Bake the Cake
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil after 40 minutes.
Step 7: Prepare the Vanilla Bean Glaze
While the cake is baking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla bean paste, and lemon juice (if using). The glaze should be smooth and pourable. Adjust the consistency with more milk or sugar if needed.
Step 8: Cool and Glaze the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle the vanilla bean glaze over the top once the cake has cooled.
COOKING Note:
- Ensure all ingredients, especially butter and eggs, are at room temperature. This helps the batter emulsify properly, creating a tender crumb.
- For a more pronounced lemon flavor, add an extra tablespoon of lemon zest to the batter.
- If you prefer a thicker glaze, use heavy cream instead of milk.
Serving Suggestions:
- Serve slices of this pound cake with a dollop of whipped cream and fresh berries for an elegant dessert.
- Pair with a cup of hot tea or coffee for a comforting afternoon treat.
- For a special twist, serve with a side of lemon curd or a scoop of vanilla ice cream.
Tips:
- To avoid a dense cake, do not overmix the batter once you add the flour.
- Lightly toast the poppy seeds before adding them to the batter for a more intense flavor.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
Prep Time:
- 15 minutes
Cooking Time:
- 55-65 minutes
Total Time:
- 1 hour 20 minutes
Nutritional Information (Per Serving):
- Calories: 320
- Protein: 5g
- Sodium: 180mg
- Carbohydrates: 45g
- Sugars: 30g
- Fat: 14g
Conclusion
Lemon Poppy Seed Pound Cake with Vanilla Bean Glaze is a beautiful blend of citrus and sweet vanilla, perfect for any occasion. With its moist, buttery texture and the gentle crunch of poppy seeds, this cake is both satisfying and sophisticated. The vanilla bean glaze adds a touch of sweetness and elegance, making it an ideal treat for celebrations, brunches, or simply enjoying a moment of indulgence.
Print
Lemon Poppy Seed Pound Cake with Vanilla Bean Glaze
- Total Time: 1 hour 20 minutes
Ingredients
For the Lemon Poppy Seed Pound Cake:
- 2 ½ cups (300g) all-purpose flour
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240ml) sour cream or Greek yogurt
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Vanilla Bean Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons milk (or heavy cream)
- ½ teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- 1 teaspoon lemon juice (optional, for added tartness)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This step ensures a moist, tender cake.
Step 4: Add Eggs and Flavorings
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
Step 5: Alternate Adding Dry Ingredients and Sour Cream
With the mixer on low speed, add the dry ingredients in three parts, alternating with the sour cream (or Greek yogurt). Start and end with the flour mixture. Mix until just combined – do not overmix. Gently fold in the poppy seeds.
Step 6: Bake the Cake
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil after 40 minutes.
Step 7: Prepare the Vanilla Bean Glaze
While the cake is baking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla bean paste, and lemon juice (if using). The glaze should be smooth and pourable. Adjust the consistency with more milk or sugar if needed.
Step 8: Cool and Glaze the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle the vanilla bean glaze over the top once the cake has cooled.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
Nutrition
- Calories: 320
- Sodium: 180mg
- Protein: 5g