The glaze is so simple but amazing, confectioners’ sugar whisked with fresh lemon juice. It hardens for a wonderful crunch and tastes like lemonade! I garnished my cake with some extra lemon zest but this is totally optional. Did I mention these would make amazing cupcakes? Just adjust the baking time to closer to 25 minutes.
How to make lemon poppy seed pound cake
- Preheat oven to 350 degrees F. Add parchment paper to a loaf pan. In a medium bowl, sift together flour, salt, baking powder and sugar.
- Add poppy seeds.
- Whisk together.
- Zest and juice lemons. Microwave the milk so that it is warm to the touch. Sprinkle in lavender and lemon zest to infuse.
- In another bowl, combine sour cream and butter.
- Add lemon juice.
- Pour in the infused milk mixture and eggs.
- Whisk everything together. Pour the wet ingredients into the dry. Mix until combined.
- Pour the batter into the prepared baking loaf pan. Bake for about 60- 90 minutes or until the center is set and the edges are slightly pulling away.
- In a bowl, add confectioners sugar.
- Add the juice from 1½ lemons. Mix until you reach a desired consistency. Make sure not to add too much liquid at the beginning.
- Drizzle the glaze over the loaf. If you’ve tried this recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! IF YOU LOVE THIS RECIPE TRY THESE OUT! Blackberry Lemon Cake Brown Butter Orchid Cake Strawberry Cake Funfetti Cake Perfect Vanilla Cake Tiramisu Cake Summer Berry Cake
