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Meyer Lemon Poppy Pound Cake

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Perfect for breakfast, snack or dessert! Light and sweet Meyer Lemon Poppy Pound Cake from the Loveless Cafe

We love the kind of cake that fits seamlessly into every meal. The great thing about any pound cake is it’s versatility and whether it’s served alone alongside a cupa joe in the morning (helloooo, mid-morning snack) or as a sweet ending to a hearty dinner, this light and crumbly cake is something you’ve simply gotta try at home for yourself. And, like any good cake should, it’s sure to bring a little joy in your life!




Meyer Lemon Poppy Pound Cake

Yields 4 loaves




2 pounds powdered sugar

1 1/2 pounds butter at room temperature

12 eggs

1/2 cup Meyer Lemon juice

6 cups all purpose flour

4 tablespoons lemon zest*

1 1/2 tablespoons poppy seeds


*Remember to clean the skins of your citrus whenever adding zest to a recipe!


In a large bowl, cream the butter and sugar together with an electric mixer until pale and fluffy. With the mixer on medium speed, add one egg at a time until combined. Then, slowly add flour until combined. Divide mixture into two mini loaf pans (5-1/2″ x 3″ x 2-1/2″) and sprinkle the tops with a little extra sugar (optional). Bake at 350 degrees for 1 hour. Cool for 15 minutes then turn loaves out onto wire racks to cool completely. Serve with Meyer Lemon Marmalade.



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