Franklin Spice Works
Lemon Zest Poppy Seed Pound Cake
A moist lemon poppy seed pound cake with a bright citrus glaze. Sunny and tender with a delightful crunch.
Ingredients
- 1.5 cups all-purpose flour
- 1 tbsp minced dried lemon zest
- 2 tbsp poppy seeds
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup butter, softened
- 1.25 cups sugar
- 3 eggs
- 1/2 cup sour cream
- Glaze: 1 cup powdered sugar and 3 tbsp lemon juice
Instructions
- Combine flour, lemon zest, poppy seeds, baking powder, and salt.
- Cream butter and sugar. Beat in eggs one at a time.
- Alternately fold in flour mixture and sour cream.
- Pour into a greased loaf pan. Bake at 325F for 55-65 minutes.
- Drizzle with lemon glaze while still warm. Cool before slicing.