Loaf Pan Buttermilk Lemon Extract Poppy Seed Pound Cake
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.
Servings: 10
Calories: 304kcal
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.
© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.
© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.
Nutrition
Calories: 304kcal