Lemon Poppy Seed Pound Cake


A couple of years ago while I was still in college I was working at Victoria Secret and one of the women brought in Lemon Poppy seed Muffins.

I gave them the side eye. Lemon in my muffin? Poppy seeds in my muffins? Lemon AND poppy seeds in my muffins?! I don’t think so.

I was assured that it was delicious and I tried it.

One bite and I was hooked. I LOVE lemon anything now (unrelated to my first lemon poppy seed muffin experience) and poppy seeds for that matter, who knew they had such flavor! I thought they only got stuck in your teeth! I was completely wrong.

I got the itch to bake this week, shocker I know and I decided to go with a Lemon Poppy Seed Pound Cake. The inspiration came from my job and McCormick. My job had made one but it wasn’t super good and I knew I could make a better one, so I did! And McCormick sent me a punch of goodies so that I could make my favorite spring dessert


Speaking of McCormick  they have a YUMMY Pinterest Page and they’re hosting a pretty cool contest right now too, here’s some more info:


So here is my take on Lemon Poppy Seed Pound Cake 🙂

First beat 1/3 cup softened butter and 1 cup of sugar


Then add your 2 egg whites and 1 egg


Beat the eggs into the butter and sugar mixture and then add 1 tablespoon of lemon extract


and 2 teaspoons of vanilla


In a separate bowl combine 1 2/3 cups of all purpose flour and 2 1/2 teaspoons of poppy seeds



Then add 1 teaspoon of baking powder


and 1/4 teaspoon of baking soda


Add 1/8 teaspoon of salt and whisk together


Next you want to add a little bit of your flour to the sugar mixture, whisk it up


Then add some of the butter milk alternating between flour and buttermilk until all ingredients are incorporated. Be sure to start and end with the flour mixture


Spray your loaf pan with cooking spray and dust with flour. Pour the mixture into the loaf pan.


Pop in the oven for 1hr or until a toothpick inserted in the center comes out clean at 350F.








1/3 cup butter softened

1 Cup Sugar

2 Large Egg Whites

1 Large Egg

1 Tablespoon Lemon Extract

2 Teaspoons Vanilla

1 2/3 cups all purpose flour

2 1/2 tablespoons poppy seeds

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

3/4 cup buttermilk (or 3/4 cup milk mixed with 2 tablespoons of vinegar, let sit for 5 minutes before use)


1. Preheat oven to 350F.

2. Beat butter and sugar together. Add the egg whites and the third egg.

3. Add the lemon extract and vanilla.

4. In a separate bowl combine all dry ingredients and whisk together.

5.  Add the flour to the sugar mixture slowly, alternating with the buttermilk. Start and end with mixing in the flour.

6. Coat a loaf pan with cooking spray and dust with flour.

7. Pour batter into the pan and bake for 1 hour or until toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes before serving.

Disclosure: I participated in a campaign on behalf of Mom Central Consulting for McCormick. I received product samples and a promotional item to thank me for participating.
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