At Home With Our Family - Lemon Poppy Seed Pound Cake - Home & Family

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and reduces saturated fat.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

powdered sugar

🥗Healthier: stevia

💰Cheaper: confectioners' sugar

Stevia is a zero-calorie alternative.

Start with 1 pound of room temperature unsalted butter in a stand mixer.

Mix the butter until lightened up, then add in 1 cup of granulated sugar and mix until light and fluffy.

In a separate bowl, mix together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

Add 1 tablespoon of lemon zest to 1 cup of sour cream.

Juice enough lemons to get 3/4 cup of lemon juice, which took about 4 lemons.

Add the lemon juice and 1 teaspoon of vanilla extract to the sour cream mixture.

Back to the mixer, combine the sour cream mixture with the eggs.

Alternate adding the flour mixture and the sour cream mixture to the butter mixture, starting and ending with the flour mixture, mixing on low and scraping down the sides as needed.

Pour the batter into a greased loaf pan (either sprayed with cooking spray or buttered and floured).

Bake in the oven at 325°F for about 1 hour, checking with a toothpick to ensure it comes out clean.

Once baked, let the cake cool slightly before making the glaze.

For the glaze, mix powdered sugar with a little fresh lemon juice and vanilla extract until it reaches a drizzle consistency.

Optionally, add lemon zest on top of the glaze before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens