Lemon Poppyseed Pound Cake

Lemon Poppyseed Pound Cake is a delightful summer cake that you need in your life this summer. Perfectly sweet and tart when topped with fresh whipped cream and blueberry compote. This cake is light and airy. It has the perfect amount of lemon zest to give it a nice zing. All the butter in this cake makes it rich and creamy. The homemade blueberry compote and fresh whipped cream is the perfect topping to this delightful summer cake because of that It is the perfect dessert to your summer bbq’s and celebrations. This cake can also be cut up into cubes put in a mason jar and covered with compote and blueberry compote to make the perfect individual trifle.

Lemon Poppyseed Poundcake

Lemon Poppyseed Pound Cake Ingredients :

  • Unsalted Butter: 13 tablespoons of butter makes this cake rich and creamy.
  • Milk: Whole milk works best for this recipe.
  • Eggs: 3 Large eggs.
  • Vanilla: Pure Vanilla Extract works best.
  • Granulated Sugar: Give this cake it’s sweetness and texture.
  • All-Purpose Flour: 1 1/2 cups is all thats needed.
  • Poppyseeds: 3 Tablespoons is needed.
  • Lemon Zest : Do not skimp on the zest, that is what gives this all it’s lemony flavor!
  • Baking Powder: Helps the cake rise.
  • Salt: Brings out all the flavors.
  • Heavy Whipping Cream: Is perfect for the fresh whipped cream topping.
  • Confectioners Sugar: Sweetens the whipped cream but doesn’t add any texture.
  • Blueberries: Fresh blueberries for the compote work best.

Overhead shot of cake, whipped cream and blueberry compote.

Other Dessert Recipes You’ll Love:

Brown Sugar Pound Cake

Vegan Chocolate Cake

Berry Cream Cake

Close up of Poppyseed cake with fresh whipped cream and blueberry compote.

Tips to make the Perfect Pound Cake:

  • Make sure to have all your ingredients be at room temperature to help them combine better.
  • Lemon zest in the key to the refreshing lemon flavor.
  • The whipped cream and blueberry compote can be made ahead to make it an easier process.

Happy Baking Friends!

Lemon Poppyseed Pound Cake

Course Dessert
Keyword Poundcake
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

Equipment

  • 8 1/2″ by 4 1/2″ Loaf Pan

Ingredients

Cake

  • 3 Eggs Large
  • 3 tbsp Milk
  • 1 tsp Vanilla Extract
  • 1 1/2 Cup All-Purpose Flour
  • 3/4 Cup Granulated Sugar
  • 3 tbsp Poppyseeds
  • 1 tbsp Lemon Zest
  • 3/4 tsp Baking Powder
  • 1/4 tsp Salt
  • 13 tbsp Unsalted Butter

Whipped Cream

  • 1 Cup Heavy Whipping Cream
  • 1 tbsp Confectioners Sugar

Blueberry Compote

  • 1 Cup Blueberries
  • 1 1/2 tbsp Water
  • 1/8 Cup Granulated Sugar

Instructions

  • Take all ingredients out ahead of time and allow to get to room temperature. Pre-heat oven to 350 degrees. Butter loaf pan.
  • In a medium bowl whisk together eggs, milk, and vanilla until combined.
  • In a large bowl combine flour, sugar, poppy seeds, lemon zest, baking powder and salt.
  • Mix in 1/3 of egg mixture and all the butter. Beat on low until combined. Slowly beat in another 1/3 of egg mixture until combined. Put in remaining egg mixture and combine. Scrape bowl down, make sure it’s all combined. Pour into loaf pan, smooth and put in oven for 45 minutes to an hour until toothpick comes out clean.
  • While cake cools make whipped cream and compote.
  • Whip heavy cream with sugar until stiff peaks form.
  • Put blueberries, water and sugar in a small pot over medium high heat. Cook for 8 minutes stirring consistently. Mash partially and let cook for 6 more minutes. Take off heat and let cool.
  • Once cake is cooled, top with fresh whipped cream and blueberry compote.
Blueberry compote drizzled on Poppyseed poundcake.

Rich Brown Sugar Pound Cake

What’s better than a classic pound cake? Brown Sugar Pound cake. The brown sugar goes perfectly with the buttery batter. In this particular recipe you separate the egg yolks and egg whites. The whites are whipped to stiff peaks to fold into the batter to make a light and fluffy pound cake. Top this pound cake with fresh whipped cream and blueberries for the perfect creamy and tart bite. This Rich Brown Sugar Pound cake is a delicious summer dessert. The brown sugar adds a rich luscious flavor to this buttery and sweet cake.

Ingredients:

  • Unsalted Butter: 4 sticks of unsalted butter make this cake rich and buttery.
  • Brown Sugar: Using only brown sugar give’s this cake more flavor and it’s darker color than traditional poundcake.
  • Eggs: The eggs are separated and the yolks are beaten in with the butter, sugar and vanilla. The egg whites are whipped to stiff peaks to then be folded into the rest of the batter.
  • Vanilla Extract: Pure Vanilla extract or Vanilla beans work best.
  • All-Purpose Flour : To hold it all together.
  • Cream of Tartar: Helps stabilize e the eggs whites.
  • Salt: Brings out all the flavors.
  • Heavy Whipping Cream: To make a rich and creamy topping for this cake.
  • Confectioners Sugar: Confectioners sugar is used to not take away the smooth texture.
  • Blueberries : Brings the perfect light and refreshing taste to this cake. Other fruit that would be great are raspberries or strawberries.

Other Dessert Recipes You’ll Love just as much as Rich Brown Sugar Pound Cake:

Brown sugar pound cake plated with fresh whipped cream, fresh blueberries, and powdered sugar.

A Few Tips to make this Pound Cake

  • Make sure every groove of the bundt pan is brushed with butter.
  • Put a tablespoon of flour in the pan and
  • Store this cake in an air tight container for up to 3 days.

Happy Baking Friends!

Rich Brown Sugar Pound Cake

Rich Brown Sugar Pound cake is a delicious summer dessert. The brown sugar adds a rich luscious flavor to this buttery and sweet cake.
Course Dessert
Keyword Poundcake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12

Ingredients

Cake

  • 4 Sticks Unsalted Butter
  • 2 Cups Brown Sugar
  • 9 Eggs Separated
  • 1 Tbsp Vanilla Extract
  • 4 Cups All-Purpose Flour
  • 1/2 tsp Cream of Tartar
  • 1/2 tsp Salt

Whipped Cream

  • 1 Cup Heavy Whipping Cream
  • 1 tbsp Confectioners Sugar

Toppings

  • Blueberries
  • Confectioners Sugar

Instructions

  • Pre-heat oven to 325 degrees. Take out all ingredients ahead of time so they are at room temperature. Butter the bundt cake pan.
  • Beat butter for about a minute on medium speed. Add in sugar and beat for a few more minutes until combined and fluffy. Beat in egg yolks one at a time until combined. Beat in vanilla until combined. Slowly add in flour and beat on slow until combined.
  • In a new bowl combine egg whites, cream of tartar, and salt. Beat with whisk attachment on medium-high speed until stiff peaks form.
  • Once stiff peaks form fold in 1/3 of whites into batter. Once combined fold in rest of egg whites.
  • Once completely combined pour into greased bundt pan and put in oven for 1 hour or until toothpick comes out clean. Cool on a wire rack for about an hour before serving.
  • To make whipped cream in a clean bowl beat heavy whipping cream and powdered sugar on high speed with whisk attachment. Whip to stiff peaks.
  • Once cake is cooled top with whipped cream, fresh blueberries, and a sprinkling of powdered sugar.