Ingredients
Scale
For the Cake
- 1 1/2 cups (339g) unsalted butter, room temperature
- 2 1/2 cups (495g) granulated sugar
- 5 large eggs, room temperature
- 3 cups (360g) all-purpose flour, spooned and leveled
- 1/2 teaspoon fine salt
- 2/3 cup (151g) whole milk, room temperature
- 2 tablespoons fresh lemon zest (from about 2 large lemons)
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon extract (optional, but recommended for a stronger lemon flavor)
- 1/3 cup poppy seeds
For the Lemon Syrup
- 1/4 cup (50g) granulated sugar
- 1/4 cup freshly squeezed lemon juice
For the Lemon Glaze
- 1 cup (113g) confectioners’ sugar, sifted
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan or two 9×5-inch loaf pans thoroughly, making sure to coat every crevice.
- Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed for 4 to 5 minutes, until the mixture is pale, light, and noticeably fluffy. Don’t rush this step.
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. The batter should look smooth and slightly glossy after all five eggs are incorporated.
- Mix in the lemon zest, lemon juice, vanilla extract, and lemon extract (if using). Beat on low just until combined.
- Whisk together the flour and salt in a separate bowl. Add the flour mixture to the batter in three additions, alternating with the milk (flour, milk, flour, milk, flour), beginning and ending with flour. Mix on low after each addition and stop as soon as the batter comes together.
- Fold in the poppy seeds with a rubber spatula, using just a few strokes to distribute them evenly without overmixing.
- Pour the batter into the prepared pan and smooth the top with an offset spatula. Tap the pan gently on the counter once or twice to release any air bubbles.
- Bake for 65 to 75 minutes, or until a wooden skewer inserted in the center comes out clean or with just a few moist crumbs. The top should be deep golden brown and the cake should pull slightly away from the edges of the pan.
- Make the lemon syrup while the cake bakes. Combine the sugar and lemon juice in a small saucepan over medium heat and stir until the sugar fully dissolves, about 2 minutes. Remove from heat.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack set over a rimmed baking sheet. While the cake is still warm, brush the lemon syrup all over the outside, letting it soak in slowly. Use all of it.
- Let the cake cool completely before glazing, at least 1 hour.
- Make the lemon glaze by whisking together the sifted confectioners’ sugar and lemon juice until smooth. It should be thick but pourable. Drizzle it over the cooled cake and let it set for 20 to 30 minutes before slicing.
Notes
- Pan prep is non-negotiable. Pound cake sticks easily, especially in a Bundt pan with lots of ridges. Use butter or shortening and dust with flour, or use a baking spray that includes flour. Don’t use plain cooking spray.
- Measure your flour correctly. Spoon the flour into the measuring cup and level it off rather than scooping directly from the bag. Over-measured flour makes a dry, heavy cake.
- The lemon extract is optional but makes the lemon flavor noticeably more forward. If you’re serving this to serious lemon fans, don’t skip it.
- Watch for over-browning. If the top gets very dark before the center is set, tent loosely with aluminum foil for the remainder of baking.
- Scaling: This recipe makes a large Bundt cake or two loaves. For a single loaf, halve the recipe and bake for 55 to 65 minutes.
- Equipment: A stand mixer makes the creaming step much easier, but a hand mixer works too. Just make sure you cream long enough.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg