Loaf Pan Lemon Extract Poppy Seed Buttermilk Pound Cake

by Beat Bake Eat

A homemade buttery, buttermilk pound cake made with lemon extract and poppy seeds, and baked in a loaf pan. It is moist and dense with a crisp exterior; sweet and delicious enough to serve plain.

Use lemon extract to make this beautiful lemon poppy seed pound cake loaf; no lemons required! | Beat Bake Eat




Lemon Extract Pound Cake

For this recipe you don’t need any lemons at all! But what you will need is pure lemon extract. Please use the good stuff because we don’t want to skimp on quality here.

I know sometimes lemon extract gets a bad rep but I personally love it because you can add lemon flavor to your baking recipes without having to zest or juice lemons. It’s really convenient and it tastes really good!

A dense, moist, and buttery lemon pound cake baked in a loaf pan. | Beat Bake Eat

Lemon Pound Cake with Buttermilk

The buttermilk plays an important role in this recipe. It tenderizes, softens, moistens, and stretches the batter so that the cake doesn’t turn out to be overly dense.

It also compliments the lemon flavor.




Velvetty lemon pound cake batter. | Beat Bake Eat

Easy Loaf Pan Pound Cake

This pound cake recipe is beginner-friendly; you only need to dirty one bowl, you can use a whisk if you don’t have a mixer (this is what I do), like all other pound cake recipes it calls for simple ingredients, and best of all no lemons required!

Traditional pound cakes are huge and can be quite a bit of work because of the large quantity of ingredients but this one fits perfectly in a 9×5 inch loaf pan and takes 1 hour to bake. If I can make this from scratch then so can you.

A lemon poppy seed pound cake loaf made with buttermilk and lemon extract. | Beat Bake Eat

What does this Cake taste like?

It is perfectly sweetened, moist, and velvety soft. It has a fine crumb and the crust on the sides and bottom is crisp and slightly chewy while the crust on top has an almost identical texture as the inside. Because of this the end slices are my favorite!

Every single bite is buttery, lemony, and has a pop of crunch thanks to the poppy seeds.





Use lemon extract to make this beautiful lemon poppy seed pound cake loaf; no lemons required! | Beat Bake Eat

How to Store

Leave it whole or slice it and store it in an airtight container or zip-top bag. This pound cake barely sweats so you don’t have to worry about it getting soggy.

Note: This cake doesn’t dry out very quickly so you don’t need to store it right away. I’ve left mine out for over 6 hours without a problem.

Does it need to be refrigerated? It would be best to refrigerate it after 2 – 3 days.

How long will this Pound Cake last?

If stored correctly, this cake should last for 3 days at room temperature and about 5 days in the fridge.

Lemon poppy seed pound cake loaf made without lemons. | Beat Bake Eat




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Lemon poppy seed pound cake loaf made without lemons. | Beat Bake Eat

Loaf Pan Buttermilk Lemon Extract Poppy Seed Pound Cake

Crystal | Beat Bake Eat
A homemade buttery, buttermilk pound cake made with lemon extract and poppy seeds, and baked in a loaf pan. It is moist and dense with a crisp exterior; sweet and delicious enough to serve plain.
No ratings yet
Prep Time 12 mins
Cook Time 1 hr 2 mins
Cool Time 40 mins
Total Time 1 hr 54 mins
Course Dessert
Cuisine European
Servings 10
Calories 304 kcal

Ingredients
  

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup + 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 1/2 cup buttermilk
  • 2 1/2 teaspoons pure lemon extract*
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon + 2 teaspoons poppy seeds

Instructions
 

  • Preheat the oven to 325°F.
  • To a large bowl add the butter, sugar, salt, and baking powder.
  • Using a whisk or electric mixer, beat until fluffy and doubled in size, about 3 minutes.
  • Beat in the eggs - make sure they are fully incorporated.
  • Stir in the buttermilk and lemon extract. (The butter will curdle. This is completely normal.)
  • Add the flour and mix until fully incorporated, but do not overmix.
  • Line a 9x5 inch loaf pan with parchment paper or spray with nonstick cooking spray.
  • Transfer the batter to the pan and smooth the top into an even layer.
  • Bake for 60 – 62 minutes until the edges are dark or golden brown, the top is set, and a toothpick inserted into the center comes out clean or with very few crumbs.
  • Cool in pan 10 minutes then transfer to a wire rack.
  • Let the cake cool for at least 30 minutes before slicing.

Notes

If you'd like a not-so-strong lemon flavor, reduce the lemon extract to 2 teaspoons.


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Nutrition

Calories: 304kcal
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