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Lemon Poppy Seed Pound Cake


4 sticks of unsalted butter, room temp

3 cups of raw sugar

3 cups of unbleached flour

6 eggs

2 teaspoons fresh lemon juice

Zest of 2 lemons

1/4 cup heavy cream

1 tablespoon poppy seeds

1 1/2 teaspoons of baking powder

1 teaspoon of salt

1/4 teaspoon of baking soda


Preheat oven to 325 degrees

Grease and flour a bundt pan or 2 bread pans.

Place butter and sugar in the stand mixer and blend until light and creamy.

Whisk together dry ingredients with the lemon zest and set aside.

Add eggs, one at a time to the butter mixture, once smooth add the next egg until done, followed by the lemon juice. Then slowly add the dry ingredients, once incorporated add the cream, and mix until thoroughly combined.

Pour batter into prepared pan and bake for about an hour and 15 minutes or until a toothpick comes out clean. Place on a cooling rack in pan for 10 minutes, the turnout, and place on the rack again until completely cooled.

Often this is then grazed but I prefer as is.

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