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Front view of a lemon poppy seed pound cake cut into slices.

Lemon Poppy Seed Pound Cake

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  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices 1x
  • Category: Cake
  • Method: Oven
  • Cuisine: Dessert


This Lemon Poppy Seed Pound Cake is dense, moist and bursting with lemon flavor!


  • 1/2 cup butter, room temperature
  • 1 1/4 cups granulated sugar
  • 1 tablespoon lemon zest
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon poppy seeds
  • 2 cups all-purpose flour
  • 3/4 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 1/4 cups powdered sugar


  1. 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.
  2. 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.
  3. In alternating additions add the sour cream and flour, beginning and ending with flour.
  4. Spread the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool in the pan for 15 minutes, and then transfer to a wire rack.
  6. 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.
  7. Allow the glaze to set and enjoy.


Serve warm or at room temperature.

Store airtight for up to 3 days, or freeze airtight for up to a month.


  • Serving Size: 1 slice
  • Calories: 397
  • Sugar: 50.3 g
  • Sodium: 320.4 mg
  • Fat: 11.4 g
  • Carbohydrates: 70.2 g
  • Protein: 4.8 g
  • Cholesterol: 80.5 mg
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