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    Home > Blog > Holiday > Holiday Desserts > Meyer Lemon and Poppy Seed Pound Cake

    Meyer Lemon and Poppy Seed Pound Cake

    by Teri Lyn Fisher · Published: Nov 8, 2013 · Modified: Sep 24, 2021

    Jump to Recipe
    A meyer lemon and poppy seed ring shaped pound cake with a piece cut out.
    Pound cake with citrus and vanilla glaze up close on the drizzle.
    Meyer Lemon Pound Cake

    Pound cakes are my favorite. I think pound cakes are the easiest way to get a pretty looking dessert without getting too crazy, and by too crazy I mean frosting a three layer cake and making it look pretty. With pound cake, all you usually have to do is drizzle some glaze on top. That’s easy, and so pretty! I love cakes that have drip situations. Obsessed. I have a collection of drip cake situations on my computer for inspiration. I think I love it so much because its just so pretty and impressive, but with not that much effort. So to continue our Traditional Thanksgiving Spread recipe week, we have this Meyer Lemon and Poppy Seed Pound Cake WITH a Citrus Vanilla Glaze. I love pies at Thanksgiving, but I would not argue when it comes to serving cake. This pound cake is easy to put together, so I would go for cake and pie if it were me. You have the time, yea?
    ♥ Teri

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    A meyer lemon and poppy seed ring shaped pound cake with a piece cut out.

    Meyer Lemon and Poppy Seed Pound Cake

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 25 minutes mins
    Cook Time: 50 minutes mins
    Cool/Set Time: 1 hour hr
    Servings: 24

      INGREDIENTS  

    • 3 cups all purpose flour
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup buttermilk
    • ½ cup fresh Meyer Lemon juice (about 8 lemons)
    • 1 cup (2 sticks) unsalted butter, softened
    • 2 ½ cups superfine sugar
    • 3 eggs plus 2 yolks
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond extract (optional)
    • 2 teaspoons poppy seeds

    citrus-vanilla glaze

    • 1 tangerine, zested and juiced or ½ medium orange
    • 2 tablespoons milk
    • ½ teaspoon vanilla extract
    • 2 ½ cup sifted powdered sugar

      INSTRUCTIONS  

    • Preheat oven to 350˚F.
    • Place all dry ingredients, except poppy seeds, into a large mixing bowl and whisk together. Set aside.
    • In a stand mixer with a paddle attachment or an electric hand mixer cream together butter and sugar. Add eggs and yolk, one at a time, scraping down bowl after each addition.
    • Stir in buttermilk, lemon juice and vanilla and mix until well combined. Pour Flour mixture into butter mixture and stir until just combined. Fold in poppy seeds.
    • Pour mixture into a prepared bundt pan and bake for 50 minute to 1 hour and 10 minutes or until golden brown and toothpick comes out clean when inserted into the center of the cake.
    • Remove from oven and allow to cool for about 30 minutes.
    • Run a knife along edge to loosen and invert onto plate or cake stand.
    • For glaze: Place sugar in a mixing bowl and add tangerine juice and milk. Stir together with a fork until complete combined. Stir in vanilla and zest. Add more sugar or tangerine juice, 1 tablespoon at a time, to adjust consistency, if needed.(should be pourable)
    • Pour glaze over cake and allow glaze to set, 15 to 20 minutes.
    • Slice and serve.

      NOTES  

    • *Makes 1 (10 inch) pound cake
    Calories: 274kcal Carbohydrates: 47g Protein: 3g Fat: 9g Saturated Fat: 5g Cholesterol: 42mg Sodium: 138mg Potassium: 55mg Fiber: 1g Sugar: 34g Vitamin A: 308IU Vitamin C: 3mg Calcium: 30mg Iron: 1mg

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    November 8, 2013 / 26 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Sweet Potato and Rosemary Gratin
    Next Post: Cheesy Apple Farro Cakes Next Post >

    Reader Interactions

    November 8, 2013 / 26 Comments

    Comments

      5 from 1 vote (1 rating without comment)

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    1. Yang

      February 22, 2019 at 6:40 pm

      That looks perfect! I love pound cakes so much, and I will be baking this for my University batch’s small reunion as a simple contribution. Thank you for this recipe!

      Reply
    2. Santini

      February 14, 2019 at 2:57 pm

      Awesome! Definitely going to try this someday! Looks so delicious! Thank you so much for sharing!

      Reply
    3. Jo

      February 18, 2015 at 11:55 am

      This looks just amazing and I have a whole box of meyers to use up. Question though. What is “superfine” sugar? Do you mean like powdered or confectioners sugar? TIA

      Reply
      • Jenny Park

        February 18, 2015 at 6:43 pm

        Superfine or “bakers” sugar is a fine ground sugar with a texture in-between granulated and powdered…you can find it in most baking aisles at the grocery store. I like using it bc it dissolves better, but holds almost the same yield as granulated. Substituting with granulated sugar is totally okay :)

        Reply
        • Jo

          February 19, 2015 at 5:28 am

          Thanks, Jenny! I bake quite a bit and had never heard of it. But you can bet I will look for it now!

          Reply
    4. Julie

      January 09, 2014 at 2:02 pm

      Wow! I’m going to try this one. But I think I may have to modify the meyer lemon amount. It will take me about 1 lemon to get 1/2 cup fresh juice. Do we have mondo Meyer Lemons our here in CA or what?

      Reply
      • B

        March 01, 2014 at 4:13 pm

        I only needed 3 lemons to get 1/2 cup juice. Guess I’ll have to make another cake with the extra lemons I bought! Darn!

        Reply
    5. mish

      November 12, 2013 at 5:51 pm

      Your cake looks deliciously beautiful!
      I don’t suppose you have a berry version of that glaze? Something using raspberries or strawberries…? I’m in search of a pinky glaze for my daughter’s birthday cake… and wondered if this would work with raspberry or strawberry juice instead… How much juice are you getting from 1 tangerine or half the orange?

      Reply
    6. Jen

      November 11, 2013 at 4:45 am

      I also love making pund cakes/ bundt cakes for their easiness to make to pretty poking ratio. I’ll definitely have to try this recipe the winter, thanks!

      Reply
    7. Kim

      November 10, 2013 at 8:21 pm

      Teri, this is just gorgeous! I’m obsessed with the little gif/video of the icing. I keep watching it. I can’t wait to find some Meyer lemons. And I’m going to have to get this pan, too.

      Reply
    8. The slow pace

      November 10, 2013 at 1:04 am

      I love lemon and poppy seeds cakes! They are so creamy and crunchy at the same time!
      xx,
      E.
      http://www.theslowpace.com

      Reply
    9. abby k.

      November 09, 2013 at 5:36 pm

      This looks fantastic! Crazy question-could I make this in a bundt pan? I know I would probably have to change the cook time a bit….

      Reply
      • Jenny Park

        November 09, 2013 at 6:52 pm

        Totally!

        Reply
    10. Ruby

      November 09, 2013 at 4:38 pm

      That is an amazing cake, I love the shape!

      Reply
    11. Laura (Tutti Dolci)

      November 08, 2013 at 10:33 pm

      I love the shape and that drippy glaze is killer!

      Reply
    12. Katrina @ Warm Vanilla Sugar

      November 08, 2013 at 4:26 pm

      That’s the coolest shaped pound cake ever!! I love this recipe!

      Reply
    13. Gerry @ Foodness Gracious

      November 08, 2013 at 2:23 pm

      Fantastic! So who ate the missing slice. huhh ;)

      Reply
    14. tahnycooks

      November 08, 2013 at 12:22 pm

      I would love to know what pan you used! This looks so citrusy good! I love pound cakes!

      Reply
    15. Dani

      November 08, 2013 at 10:34 am

      Yeah, share your pan secrets! Where did you get that one?

      Reply
      • Jenny Park

        November 08, 2013 at 1:19 pm

        I got it at Sur La Table. It’s actually for ciambellone, which is a Classic Italian pound cake!

        Reply
    16. gabis

      November 08, 2013 at 8:39 am

      Buttermilk is not a common thing in my country. What can I replace that for?

      Reply
      • adam

        November 08, 2013 at 10:26 am

        Gabis, you can easily make your own buttermilk. Very easily actually. Just mix 1 cup milk (whole, 2%, or heavy cream) and 1 tablespoon lemon juice or white vinegar. Stir, let sit for about 10 minutes. Viola.

        Here’s another primer:
        http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757

        Reply
      • Jenny Park

        November 08, 2013 at 12:14 pm

        You can replace it with milk and lemon juice/white wine vinegar. Stir in 1/2 ounce of lemon juice or vinegar into 8 ounces of milk!

        Reply
    17. Belinda @themoonblushbaker

      November 08, 2013 at 8:30 am

      I love the drizzle pictures! and your cake tin for this cake is so cute! What shape is this called?

      Reply
    18. Sahar

      November 08, 2013 at 8:16 am

      This looks so good! I’ve been searching for a good lemon and poppy seed cake… Just wanted to point out that the buttermilk and lemon juice quantities may have been printed twice… Loving the Thanksgiving series!

      Reply
    19. Sophie

      November 08, 2013 at 7:50 am

      Are you serious with this! Gah, a couple weeks ago I scoured the internets for a lemon-poppy seed bundt cake recipe. My favorite co-worker said it was his favorite. But all I ended up with was some rando blogger whose instructions were lacking, at best, and I ended up with a gooey cake SEVERELY undercooked. Of course I had to make it again, with tweaks so it turned out properly to share with my coworker, but I would have trusted a recipe from you girls implicitly! This looks so beautiful, I love the shape of your cake pan, holla! A perfect holiday or any-day classic :)

      Reply

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