I'd give this 4.5 stars. It was excellent, however, like others, I didn't think it had enough lemon flavor and I did add a bit more zest than the recipe called for. Next time I make it (and I WILL be making it again), I'll add even more zest and some lemon juice to the batter and see what happens....
Lemon-Poppy Seed Pound Cake
keeniemarie Posted: 04/19/10
kjok1212 Posted: 05/10/10
This was good right out of the oven, but after a day it was very dry. I microwaved it for 15 seconds, which helped a bit but not too much. Mine was done in 40 minutes, so be sure to check on it while it's cooking.
aubiechic Posted: 05/17/10
delicious! use applesauce in place of the butter (for low-fat version) and add additional 2 Tbsp. melted butter for flavor; also use 1 cup whole wheat flour in place of 1 cup all-purpose. this recipe makes great morning muffins!
AutumnJD Posted: 01/24/09
Made the cake with wheat flour, added an extra tbsp poppy seeds, and extra lemon peel. Made the icing - did NOT like it, maybe my powdered sugar was off, so instead I microwaved 1/4 c lemon juice with 1/2 c granulated sugar to make a simply syrup, spooned 2 tsp over each slice. Delicious!
rieats Posted: 01/19/09
Moist and wonderful lemon pound cake.
kalajo Posted: 04/23/09
Made recipe as shown, but baked only 50 minutes and could even go down to 45 minutes I believe. The cake was tasty, but even with the lemon glaze, lacked the lemon flavor it should have. Will try more zest next time.
Marjoram Posted: 02/05/12
Absolutely delicious! The cake had a very tender texture. The only change I made was to use 1/4 cup lemon juice and 5 tablespoons of sugar for the glaze, which I poured over the cake while it was still in the pan but had cooled about 5 minutes. The lovely lemon syrup soaked in, giving it a nice lemon flavor. I baked this cake in a small, 6-cup bundt pan, so it looked beautiful, too!
Saraliza Posted: 12/23/12
Made this as muffins, minus the icing, since the fam had no interest in waiting for them to cool! Very nice.
etryan Posted: 10/06/13
This recipe has no taste. Even with the glaze, you get just a hint of lemon at the top. Disappointing.
EllenDeller Posted: 04/30/14
I drizzled some limoncello over the top in lieu of the sugary glaze. We did like this, though the hour was probably a bit too long. Next time, I'd put a TB of limoncello in the batter, too. Nice with fruit on top (berries & pineapple chunks).
Oliobanjo Posted: 11/26/13
After reading all the comments, I added a teaspoon of lemon extract to the batter, let it cook for 40 minutes and poked a lot of holes to let the glaze get Inside (while the cake was still in the pan). It gave a delicious, lemony moist cake!
Gettinthere46 Posted: 01/24/14
Moist and delicious!! I put extra lemon juice in the icing for more lemon flavor.