Lemon-Poppy Seed Pound Cake

Lemon-Poppy Seed Pound Cake Recipe
Photo: Becky Luigart-Stayner
This Lemon-Poppy Seed Pound Cake is a classic recipe that is a true crowd-pleaser. Don't forget to brush the lemon glaze over the warm cake as it comes out of the oven. This recipe can be used to make delicious breakfast muffins too.


12 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 226
Caloriesfromfat 27 %
Fat 6.7 g
Satfat 3.6 g
Monofat 1.8 g
Polyfat 0.8 g
Protein 3.8 g
Carbohydrate 38.2 g
Fiber 0.6 g
Cholesterol 32 mg
Iron 1.1 mg
Sodium 166 mg
Calcium 70 mg


Cooking spray
1 teaspoon all-purpose flour
1 cup granulated sugar
1/3 cup butter or stick margarine, softened
2 large egg whites
1 large egg
1 tablespoon grated lemon rind
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
2/3 cup powdered sugar
4 teaspoons lemon juice


Preheat oven to 350°.

Coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 teaspoon flour. Set aside.

Beat granulated sugar and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour and next 4 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan; bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Poke holes in top of cake using a skewer. Combine powdered sugar and lemon juice in a small bowl; brush over warm cake. Cool completely.

October 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note