Meyer Lemon Poppy Seed Pound Cake with Tangerine Glaze
A tender, buttery pound cake infused with bright Meyer lemon juice and dotted with poppy seeds, finished with a sweet tangerine glaze. The Meyer lemons provide a milder, more floral citrus flavor than regular lemons, while the poppy seeds add subtle texture and nutty notes. Perfect for afternoon tea, spring gatherings, or any occasion that calls for an elegant dessert. The tangerine glaze adds an extra layer of citrus brightness that complements the lemon beautifully.
Ingredients
- 3 cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup fresh Meyer lemon juice, about 8 lemons
- 1 cup unsalted butter, softened
- 2 ½ cups superfine sugarregular granulated sugar1:1availability
cream longer with butter
- 3 eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract(optional)
- 2 teaspoons poppy seeds
- 1 tangerine, zested and juicedorange1/2 medium orangeseasonal
similar citrus profile
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 2 ½ cups powdered sugar, sifted
Instructions
- 1
Preheat oven to 350°F
- 2
Whisk together flour, baking powder, baking soda, and salt in a large mixing bowl, set aside
- 3
Cream butter and superfine sugar in stand mixer with paddle attachment until light and fluffy
- 4
Add whole eggs and egg yolks one at a time, scraping down bowl after each addition
- 5
Stir in buttermilk, Meyer lemon juice, vanilla extract, and almond extract until well combined
- 6
Pour flour mixture into butter mixture and stir until just combined
- 7
Fold in poppy seeds
- 8
Pour batter into prepared bundt pan and bake for 50 minutes to 1 hour 10 minutes until golden brown and toothpick inserted in center comes out clean
- 9
Cool in pan for 30 minutes
- 10
Run knife along edges to loosen and invert onto plate or cake stand
- 11
Whisk together powdered sugar, tangerine juice, milk, vanilla extract, and tangerine zest until smooth and pourable
- 12
Adjust glaze consistency with additional sugar or juice as needed
- 13
Pour glaze over cooled cake and let set for 15 to 20 minutes
- 14
Slice and serve
Tips
Use superfine sugar for the smoothest texture - it creams better with butter and creates a more tender crumb.
Don't overmix once you add the flour to prevent a tough cake. Stir just until ingredients are combined.
Test doneness with a toothpick in multiple spots since bundt pans can have uneven heating.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead without glaze. Add glaze day of serving for best appearance
Serve at room temperature. Cut with sharp knife in clean downward motions
Common Mistakes
Don't open oven door for first 45 minutes to avoid cake collapse
Cool completely before glazing to prevent glaze from melting off
Substitutions
slightly more tart flavor
cream longer with butter
FAQ
Can I make this without a bundt pan?
Yes, use two 9-inch round pans and reduce baking time to 35-45 minutes, or a 9x13 inch pan for 45-55 minutes.
What if I don't have Meyer lemons?
Regular lemons work fine but will be more tart. You might want to add an extra tablespoon of sugar to balance the acidity.
How long will this cake keep?
Covered at room temperature for 3 days or refrigerated for up to 1 week. The glaze may soften slightly when refrigerated.