Lemon Poppy Seed Pound Cake Recipe

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 room temperature salted butter that's a little softened.

Add 1 1/4 cups granulated sugar to the butter and beat until fluffy.

Add 3 large eggs one at a time, mixing well after each addition.

Stir in 3 tablespoons of lemon zest and 2 tablespoons of poppy seeds.

In a separate bowl, whisk together 1 2/3 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon salt.

Add the dry ingredients in thirds, alternating with 8 ounces of sour cream, until combined.

Prepare a 9x5 loaf pan by spraying it with baking spray that has flour.

Pour the batter into the prepared loaf pan and smooth the top with an offset spatula.

Bake at 350°F for 55-58 minutes, checking with a toothpick for doneness.

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

For the glaze, mix 1 cup powdered sugar with 2 tablespoons lemon juice until smooth.

Drizzle the glaze over the cooled cake, allowing it to ooze down the sides.

Finish with a sprinkle of lemon zest on top of the glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens