Lemon Poppy Seed Pound Cake
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Lemon poppy seed pound cake is believed to have originated in Europe and gained popularity in the United States during the 19th century.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Lemon Poppy Seed Pound Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Fold in the poppy seeds.
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Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
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Serve and enjoy!
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 48g16%
- Sugars 32g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.