Lemon Poppy Seed Pound Cake Recipe

TL;DR

John Kanell walks through a moist, tangy lemon poppy seed pound cake with an optional lavender infusion and lemon glaze.

Key Points

• 1.Maximum lemon flavor comes from both zest and juice. Use a microplane to zest two lemons (about 1 tbsp) and steep the zest in warm half-cup whole milk for 5 minutes to release oils, plus add 1/3 cup fresh lemon juice to the batter.
• 2.An optional lavender infusion adds a floral twist. Steep half a teaspoon of dried culinary lavender in the warm milk alongside the zest — the host notes it's powerful and not for everyone, but tested and approved both ways.
• 3.Accurate flour measurement is critical to avoid a dry, bready cake. Use a scale for 240g (2 cups) of flour, or fluff and spoon into the cup; scooping directly can add up to 80% more flour than needed.
• 4.The batter combines sour cream, melted butter, eggs, and lemon juice for a tender, dense crumb. Use 170g melted butter, 120g sour cream, and 3 eggs; avoid overmixing to prevent dense, gummy texture — bake at 350°F for 60–80 minutes, tenting with foil at 50 minutes.
• 5.The lemon glaze uses powdered sugar and fresh lemon juice for a zingy finish. Combine 120g powdered sugar with roughly 1¾ tbsp lemon juice for a thick drizzle, then top with fresh lemon zest right before serving to prevent it from dehydrating.