Lemon poppy seed pound cake is light, fluffy, and moist! Featuring tons of citrus flavor, a touch of vanilla, and nutty poppy seeds, it’s a yummy dessert or snack idea. If you’re a coffee drinker, the two go together like peas in a pod.
Whisk together sugar and lemon zest in a medium to large bowl. For the sugar free version use 1/4 cup Truvia.
Add the milk (or almond milk for the vegan version), vegetable oil, vanilla extract, poppy seeds, and lemon juice in a medium to large bowl. Add eggs if making the non-vegan version.
In a different bowl, mix flour, salt, baking soda, and baking powder, and add it to the first bowl. Stir well.
Pour the batter into the loaf pan and tap it firmly on the counter to release any air bubbles.
Bake for 30-45 minutes or until a toothpick pushed into the center comes out clean.
Let rest for five minutes. Then turn your pan upside down and gently tap the sides to release the cake. Allow to cool on a rack.
Add desired amount of powdered sugar to the top of the cake. Cut in slices to serve.