Sourdough Lemon Poppy Seed Pound Cake is a delightful twist on a classic dessert. This recipe takes the tangy flavor of sourdough and combines it with bright lemon and crunchy poppy seeds, creating a cake that is both refreshing and comforting. It’s perfect for afternoon tea, a dessert after dinner, or any time you need a pick-me-up. Plus, using sourdough discard is a great way to reduce waste while adding depth to your baking. The moist texture and zesty flavor make this cake a special treat that you will want to share with friends and family.
how to make Sourdough Lemon Poppy Seed Pound Cake
Ingredients:
- 1¼ cups all-purpose flour (148 grams)
- 1½ teaspoons baking powder (7 grams)
- ½ teaspoon salt (3 grams)
- 1 cup salted butter (can use unsalted) (softened 226 grams)
- 1 cup granulated sugar (200 grams)
- 3 large eggs (room temperature 130 grams)
- ⅓ cup sourdough discard (100 grams)
- 3 tablespoons lemon juice (45 grams)
- 3 tablespoons lemon zest
- 1 teaspoon vanilla extract (4 grams)
- 2 tablespoons poppy seeds (17 grams)
- 1 cup powdered sugar (120 grams)
- 3½ teaspoons lemon juice (17 grams)
- 1 tablespoon heavy cream (15 grams)
Directions:
- Preheat and prepare the pan – Heat your oven to 350°F. Grease a standard 9×5-inch loaf pan and line it with parchment paper for easy release.
- Cream butter and sugar – In a large bowl, beat the softened butter and granulated sugar together for 2 to 3 minutes. The mixture should look light and fluffy.
- Add eggs and flavorings – Beat in the eggs one at a time, mixing well after each. Then, add the sourdough discard, lemon zest, lemon juice, and vanilla extract, mixing until everything is smooth.
- Mix in dry ingredients – In another bowl, whisk together the flour, baking powder, and salt. Gently mix this with the wet ingredients until there are no dry flecks of flour.
- Fold in poppy seeds – Lightly fold the poppy seeds into the batter, mixing just until they are evenly spread throughout.
- Fill the pan and bake – Pour the batter into the prepared loaf pan, smoothing the top. Bake for 55 to 60 minutes until the cake is golden and a toothpick comes out clean. If needed, cover with foil for the last 15 to 20 minutes to prevent over-browning.
- Make the glaze – In a small bowl, whisk the powdered sugar, lemon juice, and heavy cream until you have a smooth, pourable glaze.
- Cool and glaze – Let the cake cool completely in the pan on a wire rack. Once cool, drizzle the glaze over the top and let it set before slicing.
how to serve Sourdough Lemon Poppy Seed Pound Cake
This cake is best served at room temperature. You can enjoy it plain, or for a special treat, top it with fresh berries or a dollop of whipped cream. It pairs wonderfully with a cup of tea or coffee.
how to store Sourdough Lemon Poppy Seed Pound Cake
Store any leftover pound cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, you can refrigerate it for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and then aluminum foil for up to three months.
tips to make Sourdough Lemon Poppy Seed Pound Cake
- Ensure your butter is softened for easier mixing.
- Use fresh lemon juice and zest for the best flavor.
- Don’t overmix the batter once you add the flour; this can make the cake dense.
- If you want more lemon flavor, you can add extra zest or juice to the glaze.
variation
For a different twist, try adding other ingredients like blueberries or almonds. You can swap lemon with orange for a citrusy change.
FAQs
Can I use cold butter?
No, it’s best to use softened butter for the right texture in the cake.
How can I make it without sourdough discard?
You can replace the sourdough discard with plain yogurt or buttermilk for a similar tangy effect.
Is it necessary to glaze the cake?
The glaze adds a lovely sweetness and extra lemon flavor, but you can skip it if you prefer a less sweet option.
Sourdough Lemon Poppy Seed Pound Cake
Ingredients
Dry Ingredients
- 1¼ cups all-purpose flour (148 grams)
- 1½ teaspoons baking powder (7 grams)
- ½ teaspoon salt (3 grams)
Wet Ingredients
- 1 cup salted butter (can use unsalted) (softened, 226 grams)
- 1 cup granulated sugar (200 grams)
- 3 large eggs (room temperature, 130 grams)
- ⅓ cup sourdough discard (100 grams)
- 3 tablespoons lemon juice (45 grams)
- 3 tablespoons lemon zest
- 1 teaspoon vanilla extract (4 grams)
Additional Flavoring & Glaze
- 2 tablespoons poppy seeds (17 grams)
- 1 cup powdered sugar (120 grams)
- 3½ teaspoons lemon juice (17 grams)
- 1 tablespoon heavy cream (15 grams)
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper for easy release.
Batter Preparation
- In a large bowl, beat the softened butter and granulated sugar together for 2 to 3 minutes until light and fluffy.
- Beat in the eggs one at a time, mixing well after each. Then, add the sourdough discard, lemon zest, lemon juice, and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, baking powder, and salt. Gently mix this with the wet ingredients until there are no dry flecks of flour.
- Lightly fold the poppy seeds into the batter, mixing just until evenly distributed.
Baking
- Pour the batter into the prepared loaf pan, smoothing the top. Bake for 55 to 60 minutes until the cake is golden and a toothpick comes out clean. If needed, cover with foil for the last 15 to 20 minutes to prevent over-browning.
Glazing
- In a small bowl, whisk the powdered sugar, lemon juice, and heavy cream until you have a smooth, pourable glaze.
- Let the cake cool completely in the pan on a wire rack. Once cool, drizzle the glaze over the top and let it set before slicing.