Lemon Pound Cake with Poppy Seed and Vanilla Glaze

Introduction

If you’re looking for a dessert that’s both refreshing and indulgent, the Lemon Pound Cake with Poppy Seed and Vanilla Glaze is a must-try! This classic cake is moist, buttery, and packed with the zesty flavor of fresh lemons, complemented by the slight crunch of poppy seeds. The vanilla glaze drizzled on top adds a sweet finish that pairs beautifully with the tartness of the lemon. Perfect for a brunch, tea party, or as a delightful after-dinner treat, this pound cake is sure to impress. The combination of citrus and sweet vanilla makes it an irresistible crowd-pleaser.

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Ingredients

For the Cake:

• 1 cup (230g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 2 ½ cups (315g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon poppy seeds
• 1 cup (240ml) sour cream
• Zest of 2 lemons
• ⅓ cup (80ml) freshly squeezed lemon juice
• 1 teaspoon pure vanilla extract

For the Vanilla Glaze:

• 1 ½ cups (180g) powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon pure vanilla extract

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Preparation

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and lightly flour it. This will ensure the cake doesn’t stick.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer on medium speed. The mixture should be pale in color.

Step 3: Add Eggs

Add the eggs one at a time, beating well after each addition. This helps to fully incorporate the eggs and keeps the batter smooth.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.

Step 5: Mix Sour Cream, Lemon Zest, and Juice

In another bowl, mix the sour cream, lemon zest, and freshly squeezed lemon juice. The acidity of the lemon will react with the baking soda to help the cake rise.

Step 6: Incorporate Dry Ingredients

Gradually add the dry ingredients to the butter-sugar-egg mixture, alternating with the sour cream mixture. Start and end with the dry ingredients, mixing until just combined. Avoid overmixing to keep the cake tender.

Step 7: Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 9: Prepare the Vanilla Glaze

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable. Add more milk if necessary, a teaspoon at a time.

Step 10: Glaze the Cake

Once the cake has completely cooled, drizzle the vanilla glaze evenly over the top. Allow the glaze to set for 15-20 minutes before slicing.

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Cooking Notes

• Room Temperature Ingredients: For best results, ensure all your ingredients (especially butter, eggs, and sour cream) are at room temperature. This helps the batter mix more smoothly.
• Sour Cream Substitute: If you don’t have sour cream, you can use Greek yogurt or buttermilk as a substitute.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the cake for up to 3 months.

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Serving Suggestions

• Serve slices of the Lemon Pound Cake with Poppy Seed and Vanilla Glaze with fresh berries and a dollop of whipped cream for an elegant dessert.
• Pair it with a hot cup of tea or coffee for a delightful afternoon treat.
• For an extra special touch, garnish with thin lemon slices or a sprinkle of extra poppy seeds on top of the glaze.

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Tips

• Zest First, Juice Later: Always zest your lemons before juicing them. It’s much easier and you get more flavor from the zest.
• Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in a dense cake.
• Check for Doneness: If the top of the cake browns too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.

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Prep Time

• Prep Time: 20 minutes
• Cooking Time: 55-65 minutes
• Total Time: 1 hour 25 minutes

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Nutritional Information (per slice, based on 12 servings):

• Calories: 320
• Protein: 4g
• Fat: 14g
• Carbohydrates: 45g
• Sugar: 25g
• Fiber: 1g
• Sodium: 150mg

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Conclusion

The Lemon Pound Cake with Poppy Seed and Vanilla Glaze is a deliciously moist and flavorful dessert that brings together the brightness of lemon, the texture of poppy seeds, and the sweetness of vanilla glaze. It’s a versatile cake that can be enjoyed year-round, whether you’re celebrating a special occasion or just craving something sweet and satisfying. Try this recipe once, and it’s sure to become a staple in your baking repertoire.

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