Let them eat cake! Sounds like a tempting proposition if you ask me, and pretty sweet one if it’s our very own Lemon Poppy Seed Pound Cake recipe with Mulberry Citrus Icing. This recipe is great for a holiday dessert or anytime when you want to enjoy a piece of cake.
Lemon Poppy Seed Pound Cake Recipe with Mulberry Citrus Icing
At times you just need something sweet to eat, and pound cake is never a wrong choice. And if you’re like me, you have a long history with pound cake. For me, it started way back in my mama’s kitchen when she would whip up a pound cake as easy as watching a magician pull a rabbit out of his hat. She used to make them just because or for church functions, and Thanksgiving and Christmas. I remember how her baking pound cakes would have our entire house smelling so incredibly good; it was the sweetest torture.
A double lemon and poppy seed pound cake topped with a wonderfully unique mulberry citrus icing.
And here I am years later still being inspired by my mom’s good cooking; like our sweet and delicious Lemon Poppy Seed Pound Cake + Mulberry Citrus Icing. This cake has some intense lemon flavor because it’s made with both lemon zest, and three teaspoons of freshly squeezed lemon juice. But wait until you drizzle on the Mulberry Citrus Icing. This is the stuff of dreams with it’s sweet and tart tang; it’s a perfect way to finish this decadent treat. Speaking of mulberries, aren’t they just the best?
Mulberries are fast becoming the go-to berry of the summer!
Wait a sec?! Tell me you have heard of, and eaten mulberries before, right? I mean mulberries grow in 48 out of the 50 states. So, if you don’t live in Alaska or Nevada, chances are you can get your hands on some of these sweet, dark, and delicious mulberries. And right now they’re in season so check your local farmer’s markets and get ahold of some of these delicious berries. Because they’re so many recipes, you can put them in. And, as a bonus, mulberries are super good for you, which is total justification for making this super-indulgent party in your mouth space.
One of the best pound cakes you’ll ever make!
How to make Lemon Poppy Seed Pound Cake + Mulberry Citrus Icing
Ingredients:
- 3/4 cup softened butter
- 1 1/4 granulated sugar
- 2 tablespoons pure vanilla extract
- 1 1/2 tablespoon lemon zest
- 3 tablespoons lemon juice
- 3 room temperature eggs
- 1/2 cup cream of coconut
- 1 1/2 tablespoon poppy seeds
- 2 tablespoons of melted butter for greasing the bread pan
- 1/2 cup fresh mulberries or blackberries for topping
Dry
- 2 cups sifted all-purpose flour
- 1/2 teaspoon sea salt or Kosher salt
- 1 teaspoon baking powder
- 1/2 baking soda
Directions:
- Preheat oven to 350 degrees
- Line a 9″x4″ bread pan with parchment paper and brush with melted butter.
- Into a bowl mix flour, salt, baking powder, and baking soda. Set aside.
- Next, add the softened butter and sugar into the bowl of a stand mixer and blend until the mixture is smooth.
- Add the cream of coconut.
- One at a time, begin adding the eggs, allowing each egg to become fully incorporated into the mixture before adding the next egg.
- Add the pure vanilla extract, lemon zest, lemon juice, and poppy seeds.
- Little by little add the flour until it is thoroughly mixed into the rest of the ingredients.
- Fold the cake batter into the bread pan evenly and place on the center rack of a preheated 350-degree oven.
- Bake for 50-55 minutes or until an inserted toothpick comes out clean.
- Remove the pound cake from the oven and allow it to cool for twenty minutes.
- Top with Mulberry Citrus Icing and fresh mulberries.
- Serve.
How to make Mulberry Citrus Icing
Ingredients:
- 2 cups powdered sugar
- 3 tablespoons mulberry syrup
- 4 tablespoons fresh lemon juice
- 1-2 tablespoons of heavy whipping cream
Directions:
- Into a bowl, add the powdered sugar, mulberry syrup, fresh lemon juice, and heavy whipping cream.
- I am using a wire whisk to combine the ingredients until the mixture is smooth.
- Spoon 4-5 tablespoons onto the cooled cake and frost.
- Sprinkle on the fresh mulberries and serve.
This cake looks amazing, I mean just look at it!
Ingredients
- Wet Ingredients:
- 3/4 cup softened butter
- 1 1/4 granulated sugar
- 2 tablespoons pure vanilla extract
- 1 1/2 tablespoon lemon zest
- 3 tablespoons lemon juice
- 3 room temperature eggs
- 1/2 cup cream of coconut
- 1 1/2 tablespoon poppy seeds
- 2 tablespoons of melted butter for greasing the bread pan
- 1/2 cup fresh mulberries or blackberries for topping
- Dry Ingredients:
- 2 cups sifted all-purpose flour
- 1/2 teaspoon sea salt or Kosher salt
- 1 teaspoon baking powder
- 1/2 baking soda
Instructions
- Preheat oven to 350 degrees
- Line a 9"x4" bread pan with parchment paper and brush with melted butter.
- Into a bowl mix flour, salt, baking powder, and baking soda. Set aside.
- Next, add the softened butter and sugar into the bowl of a stand mixer and blend until the mixture is smooth.
- Add the cream of coconut.
- One at a time, begin adding the eggs, allowing each egg to become fully incorporated into the mixture before adding the next egg.
- Add the pure vanilla extract, lemon zest, lemon juice, and poppy seeds.
- Little by little add the flour until it is thoroughly mixed into the rest of the ingredients.
- Fold the cake batter into the bread pan evenly and place on the center rack of a preheated 350-degree oven.
- Bake for 50-55 minutes or until an inserted toothpick comes out clean.
- Remove the pound cake from the oven and allow it to cool for twenty minutes.
- Top with Mulberry Citrus Icing and fresh mulberries.
Notes
How to make Mulberry Citrus Icing
Ingredients:
- 2 cups powdered sugar
- 3 tablespoons mulberry syrup
- 4 tablespoons fresh lemon juice
- 1-2 tablespoons of heavy whipping cream
Directions:
- Into a bowl, add the powdered sugar, mulberry syrup, fresh lemon juice, and heavy whipping cream.
- I am using a wire whisk to combine the ingredients until the mixture is smooth.
- Spoon 4-5 tablespoons onto the cooled cake and frost.
- Sprinkle on the fresh mulberries and serve.
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