Lemon-Poppy-Seed Pound Cake with Lemon Glaze | 5 O'Clock Coffee Club
Today's recipe is from Victoria magazine. Easy, quick, tasty. Lemon juice and zest add tartness balanced by the sweetness of vanilla extract making this recipe a keeper!
Ingredients
- 3/4 cup all purpose flour
- 3/4 cup cake flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon poppy seeds
- 1/2 cup whole buttermilk
- 2 tablespoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- !Lemon Glaze
- 5 tablespoons fresh lemon juice
- 1 1/2 cups confectioners' sugar
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