Recipe courtesy of Madeline Lanciani

Lemon Poppy Pound Cake

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 10 to 12 servings
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3/4 cup butter

1 1/2 cups granulated sugar

3 large eggs

3 cups all purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 cups sour cream

2 lemons, rind only

2 teaspoons poppy seeds


  1. Preheat oven 350 degrees F.
  2. Grease (or spray) and flour 10-inch bundt or tube pan. Cream butter and sugar until fluffy. Add eggs 1 at a time beating well after each addition. Sift together dry ingredients. Add all at once to butter mixture. Blend just until smooth. Add sour cream, lemon rind, and poppy seeds. Blend just until smooth. Bake for approximately 1 hour. Let cool in pan before removing.
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