Description
This is the tastiest cream cheese pound cake with poppy seeds! It's naturally flavored with lemons and lemon zest, beautifully sprinkled with poppy seeds, and then glazed with a sharp lemon icing! It's like taking a bite right into summer.
Ingredients
Units
Scale
- 1 1/2 cup butter (3 sticks)
- 8 ounces cream cheese
- 2 1/2 cups sugar
- 1/4 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 1/4 teaspoon almond extract
- 6 eggs
- 3 cups self rising flour
- Zest 4 lemons (about 4 tablespoons)
- Juice of two (about 4 tablespoons)
- 1/4 cup poppy seeds
For the glaze:
- 2 cups powdered sugar
- 3-4 tablespoons lemon juice
Instructions
- Allow the butter and cream cheese to come to room temperature and preheat the oven to 325 degrees.
- Beat the butter and cream cheese until fully blended.
- Add in the sugar and beat until light and fluffy—about three minutes.
- Add in the eggs, one at a time beating after each addition.
- Add in the lemon zest and juice.
- Add in the vanilla, lemon, and almond extracts and buttermilk and lightly blend.
- Slowly add in the flour and poppy seeds and beat on low until it's all been incorporated.
- Add to a well-greased bunt mold (at least 10 cup capacity), and tap on the counter to remove any air bubbles.
- Bake for 1 hour and 15 - 20 minutes or until the topped is browned and a knife comes out clean.
- Let the cake cool in the bunt pan for 15 minutes, and then turn out to fully cool.
- Make the glaze by combining the powdered sugar with the lemon juice. Stir until no lumps remain.
Notes
- To get your butter and cream cheese to room temp, place them into a bowl and microwave for 30 seconds.
- Beat the sugar into the cream cheese and butter until lots of air is incorporated. About three-plus minutes.
- Slowly add in the flour; it will go everywhere if you try to add it in all at once.
- Tap the bunt pan on the counter to get the air bubbles out of the batter.
- Let the cake cool in the bunt pan for 15 minutes, and then turn out to fully cool.
