STREAMING NOW: Simply Nigella

Lemon Poppy Seed Pound Cake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This was a Pillsbury Bake-Off Prizewinner many years ago. The name of the woman who invented it was Phyllis Lidert. Preparation time includes cooling time.”
2hrs 45mins

Ingredients Nutrition


  1. In large bowl, beat sugar with butter until light and fluffy.
  2. Add eggs 1 at time, beating well at medium speed after each addition.
  3. Beat in lemon peel and juice.
  4. At low speed, gradually beat in flour and baking powder.
  5. In medium bowl, blend 3 cups of the batter with poppy seed filling.
  6. Spread half of plain batter in bottom of ungreased 10” tube or bundt pan.
  7. Using a large serving spoon, alternately add spoonfuls of poppy seed batter and rest of plain batter.
  8. Bake at 350°F approximately 1¼ hour until a toothpick inserted comes out clean.
  9. Cool 15 minutes, then remove from pan.
  10. Cool about 1 hour until all cooled.
  11. Blend together glaze ingredients; if necessary, add more lemon juice for desired drizzling consistency.
  12. Drizzle glaze over cake.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a