thehaleykitchen
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To make Lemon Poppy Seed Pound Cake, you will need all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, lemon juice, lemon zest, poppy seeds, and powdered sugar for the glaze.
Yes, you can use a gluten-free flour blend or whole wheat flour instead of all-purpose flour. However, the texture and taste of the pound cake may be slightly different.
The pound cake can be stored at room temperature in an airtight container for up to 3 days. It can also be refrigerated for up to a week or frozen for up to 3 months. Thaw frozen slices in the refrigerator before serving.
Yes, the poppy seeds can be omitted if desired. The pound cake will still have a delicious lemon flavor.
To make the glaze, mix powdered sugar with a little lemon juice until you reach your desired consistency. Drizzle the glaze over the cooled pound cake and let it set before serving.