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


2 1/2 c
1 c
butter or margarine, softened
1 tsp
lemon extract* (see my notes)
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


  • 1Preheat oven to 350 F.
  • 2Grease 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).
  • 3Beat 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.
  • 4Mix 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.
  • 5Bake 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.
  • 6Cool 20 minutes; remove from pan to wire rack; cool completely, about 2 hours.
  • 7Sprinkle with powdered sugar, if desired.

Printable Recipe Card

About Lemon Poppy Seed Pound Cake

Course/Dish: Cakes