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Lemon Poppyseed Pound Cake

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


  • 8 1/2″ by 4 1/2″ Loaf Pan



  • 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


  • 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.