Lemon Poppy Seed Pound Cake

Total Time
2hrs 45mins
Prep 1 hr 30 mins
Cook 1 hr 15 mins

This was a Pillsbury Bake-Off Prizewinner many years ago. The name of the woman who invented it was Phyllis Lidert. Preparation time includes cooling time.

Ingredients Nutrition


  1. In large bowl, beat sugar with butter until light and fluffy.
  2. Add eggs 1 at time, beating well at medium speed after each addition.
  3. Beat in lemon peel and juice.
  4. At low speed, gradually beat in flour and baking powder.
  5. In medium bowl, blend 3 cups of the batter with poppy seed filling.
  6. Spread half of plain batter in bottom of ungreased 10” tube or bundt pan.
  7. Using a large serving spoon, alternately add spoonfuls of poppy seed batter and rest of plain batter.
  8. Bake at 350°F approximately 1¼ hour until a toothpick inserted comes out clean.
  9. Cool 15 minutes, then remove from pan.
  10. Cool about 1 hour until all cooled.
  11. Blend together glaze ingredients; if necessary, add more lemon juice for desired drizzling consistency.
  12. Drizzle glaze over cake.
Most Helpful

OMG this is a wonderful cake, my family simply loved it! I increased the lemon juice to 1/4 cup, and used 4 whole eggs and 4 egg yolks for a richer denser cake... this cake really rises nice and high, great cake recipe echo!...thanks Kitten:)

Kittencal@recipezazz August 07, 2006

This is what I chose to make for dessert for our Easter dinner (as well as cherry pie) this is a truly scrumptious cake. I had some cream cheese frosting so I used that for icing.

Shirl (J) 831 April 16, 2006

wow that cake sure is mmmmmmmmmmmmm yammmmy

Emilia Misiura August 14, 2005