Photo: Becky Luigart-Stayner
12 servings (serving size: 1 slice)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 3

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.

Ratings & Reviews

EllenDeller's Review

April 30, 2014
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).

Gettinthere46's Review

January 24, 2014
Moist and delicious!! I put extra lemon juice in the icing for more lemon flavor.

Oliobanjo's Review

November 26, 2013
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!

etryan's Review

October 06, 2013
This recipe has no taste. Even with the glaze, you get just a hint of lemon at the top. Disappointing.

noelle71's Review

April 20, 2013

Saraliza's Review

December 23, 2012
Made this as muffins, minus the icing, since the fam had no interest in waiting for them to cool! Very nice.

Marjoram's Review

February 05, 2012
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!

Tharavn66's Review

January 20, 2012

aubiechic's Review

May 17, 2010
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!

kjok1212's Review

May 10, 2010
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.