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© 2011-2016 Journey Forward FOREVER 4 LOGAN 



1 3/4 cups all-purpose flour

1/4 teaspoons salt

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

3 tablespoons poppy seeds

zest of 2 lemons

1/3 cup butter, softened

3/4 cup sugar

3 eggs

1 teaspoons vanilla extract (I use Mexican vanilla)

1/3 cup oil

1/2 cup buttermilk

Lemon Glaze:

4 tablespoons lemon juice

1/4 cup sugar


Preheat oven to 350, and grease loaf pan with cooking spray.

In a medium bowl whisk flour, salt, baking powder, baking soda, poppy seeds and lemon zest. Set aside.

Using a stand mixer, fitted with a whisk attachment, beat butter with sugar until mixture lightens in color to a pale yellow. Incorporate eggs one at a time, then mix in vanilla extract and oil.

Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the mixture into the prepared pan.

Bake for about 1 hour, until a toothpick inserted into the center of the cake comes out clean.

Prepare the lemon glaze. In a small saucepan add sugar and lemon juice. Heat over low-medium heat until the sugar dissolves.

Use a skewer, or chopstick, to poke the pound cake all over the top, then brush the lemon glaze over the warm pound cake.

Let it cool completely before serving.

lemon Poppyseed loaf

beginner level

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