Lemon Poppy Seed Pound Cake

Kimberly Kay


A recipe for Lemon Poppy Seed Cake that comes from the Betty Crocker Big Red Cookbook.

*For a regular pound cake, omit the poppy seeds and lemon peel and replace the lemon extract with either vanilla or almond.


★★★★★ 2 votes

5 (for one 9 X 5-inch loaf pan)
20 Min
55 Min


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  • 2 1/2 c
  • 1 c
    butter or margarine, softened
  • 1 tsp
    lemon extract* (see my notes)
  • 5
    large eggs
  • 3 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 1 Tbsp
    grated lemon peel*
  • 1/4 c
    poppy seeds*
  • ·
    powdered sugar (optional)

How to Make Lemon Poppy Seed Pound Cake


  1. Preheat oven to 350 F.
  2. Grease the bottom and side of an angel food cake pan, 10 X 4 inches, 12-cup bundt cake pan, or a 9 X 5-inch loaf pan with shortening and flour (I used nonstick cooking spray).
  3. Beat sugar, butter or margarine, lemon extract and eggs in a large bowl with an electric mixer on low speed for 30 seconds, scraping bowl constantly; beat on high speed for 5 minutes, scraping bowl occasionally.
  4. Mix flour, baking powder and salt; beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition; fold in lemon peel and poppy seeds; pour into pan.
  5. Bake angel food or bundt cake pan for 1 hour and 10 minutes to 1 hour and 20 minutes; loaf pan 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool 20 minutes; remove from pan to wire rack; cool completely, about 2 hours.
  7. Sprinkle with powdered sugar, if desired.

Printable Recipe Card

About Lemon Poppy Seed Pound Cake

Course/Dish: Cakes

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