Lemon Poppy Seed Pound Cake
Instructions
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- Preheat oven to 350°F. Coat a 9×5 loaf pan with nonstick spray. Line the bottoms and up the short ends of the pan with parchment paper. Coat again with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 minutes. Add in the lemon zest, eggs, vanilla, salt, baking powder, baking soda, and poppy seeds. Mix for 1 minute until combined, scraping the sides of the bowl as necessary.
- In alternating additions add the sour cream and flour, beginning and ending with flour.
- Spread the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, and then transfer to a wire rack.
- In a small bowl whisk together the lemon juice and the powdered sugar to make a glaze. Place a baking sheet under the wire rack to catch the excess and pour the glaze onto the warm cake.
- Allow the glaze to set and enjoy.
Notes:
Serve warm or at room temperature.
Store airtight for up to 3 days, or freeze airtight for up to a month.
Nutrition Information:
1 slice
397
50.3 g
320.4 mg
11.4 g
70.2 g
4.8 g
80.5 mg
