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?
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Meyer Lemon and Poppy Seed Pound Cake
- 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
- 1 tangerine, zested and juiced or ½ medium orange
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 2 ½ cup sifted powdered sugar
- 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.
- *Makes 1 (10 inch) pound cake
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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!
Awesome! Definitely going to try this someday! Looks so delicious! Thank you so much for sharing!
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
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 :)
Thanks, Jenny! I bake quite a bit and had never heard of it. But you can bet I will look for it now!
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?
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!
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?
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!
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.
The slow pace
I love lemon and poppy seeds cakes! They are so creamy and crunchy at the same time!
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….
That is an amazing cake, I love the shape!
Laura (Tutti Dolci)
I love the shape and that drippy glaze is killer!
Katrina @ Warm Vanilla Sugar
That’s the coolest shaped pound cake ever!! I love this recipe!
Gerry @ Foodness Gracious
Fantastic! So who ate the missing slice. huhh ;)
I would love to know what pan you used! This looks so citrusy good! I love pound cakes!
Yeah, share your pan secrets! Where did you get that one?
I got it at Sur La Table. It’s actually for ciambellone, which is a Classic Italian pound cake!
Buttermilk is not a common thing in my country. What can I replace that for?
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:
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!
I love the drizzle pictures! and your cake tin for this cake is so cute! What shape is this called?
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!
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 :)