Lemon Poppy Seed Pound Cake

Recipe by echo echo
READY IN: 2hrs 45mins
SERVES: 10-12




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