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Lemon Poppyseed Pound Cake
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5 from 1 vote

Lemon Poppyseed Buttermilk Pound Cake

Buttermilk gives this cake a moist, tender crumb and with a triple hit of lemon - in the batter, syrup and glaze - our Lemon Poppyseed Buttermilk Pound Cake is perfect for citrus lovers.
Prep Time30 mins
Cook Time55 mins
Course: Dessert
Servings: 16


  • two 1-pound loaf pans or one bundt pan


For the cake:

  • 360 g (3 cups) all-purpose flour, plus more for pans
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 36 g (1/4 cup) poppy seeds
  • 227 g (1 cup) buttermilk
  • 3 tablespoons fresh lemon juice
  • 226 g (2 sticks, 1 cup) unsalted butter room temperature
  • 42 g (3 tablespoons) refined coconut oil
  • Zest of 3 lemons finely grated (about 2 tablespoons)
  • 445 g (2 1/4 cups) granulated sugar
  • 3 large eggs room temperature

For the syrup:

  • 60 ml (1/4 cup) water
  • 50 g (1/4 cup) granulated sugar
  • 60 ml (1/4 cup) fresh lemon juice

For the glaze:

  • 113 g (1 cup) confectioner’s sugar
  • 30 ml (2 tablespoons) fresh lemon juice


  • Heat the oven to 350°F and set a rack in the middle position. Lightly grease 2 loaf pans (or 1 bundt pan) and dust them with flour.
  • In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds until combined. Set aside.
  • In a small bowl or measuring cup, stir together the buttermilk and lemon juice. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment (or use beaters), add the butter, coconut oil, lemon zest and sugar and beat on low to combine, then increase to medium and cream until fluffy and light, about 5 minutes. Scrape the bowl and beater with a flexible spatula once or twice. With the mixer still running, add the eggs one at a time, letting each egg fully incorporate before adding the next.
  • Reduce the speed to low. You’ll add the flour and the buttermilk in alternating batches. Start by sprinkling in a quarter of the flour mixture (about 3/4 cup). Then add about 1/3 cup of the buttermilk. Repeat twice more with another 3/4 cup of the flour mixture and the 1/3 cup of the buttermilk, and finish with the rest of the flour mixture. Scrape down the sides and bottom of the bowl, and give a quick mix with a flexible spatula to make sure all of the ingredients are well incorporated. The batter should look thick and creamy.
  • Spoon half the batter into each of the prepared pans (or the bundt pan) and spread it out evenly with an offset spatula or a knife. Bake until the crust is golden (or to an internal temperature of 200°F), about 55 minutes for the loaf pans (add an additional 10 minutes or so for the bundt pan). Cool the cake in the pan set on a rack for ten minutes, then loosen with a butter knife and remove from the pans.
  • While the cake cools, make the syrup. Combine the water and granulated sugar in a saucepan and simmer until the sugar melts, about 2 minutes. Remove from the heat and stir in the lemon juice.
  • Place the warm cakes onto a rack set into a rimmed baking sheet (or place parchment or foil under the rack to catch any drips from the syrup). Slowly brush or drizzle the warm syrup over the warm cake, letting it soak in as much as possible. Allow the cake to cool completely before glazing. When the cake is cool, transfer it to a serving plate.
  • To make the glaze: stir the confectioners' sugar and lemon juice in a small bowl, mixing until completely smooth. Adjust the consistency with lemon juice or confectioner’s sugar until the glaze runs off the spoon like honey. Drizzle the glaze over the top of each cake, letting it drip down the sides. Let the glaze set for 15 minutes, then decorate with lemon slices, if desired.


The cake will keep for 3 days in an airtight container on the countertop, or 3 months frozen.
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