Lemon Poppy Seed Pound Cake

Thursday, September 8, 2011


Submitted by Lisa

This is a recipe I have had for 18 years or so.  I have no idea where I first got it.  I am thinking I got it from watching a cooking show. Sorry, can't be more specific than that.  But, I remember just loving it.  It is really pretty simple to make and always impresses.  You can change up the filling to anything that you like.  If you have made cinnamon rolls you can make this.  If you haven't done either, give it a try!  What is cool about this is the method of rolling the butter into the dough.  It creates a butter layer in between so many layers of dough that the steam creates a light and flaky danish when baked. Scrumptious!


3/4 c warm water
1/2 c milk
1 tsp vanilla
2 tsp yeast
1/4 c sugar
4 c flour
1/2 tsp cardamon
1 egg yolk
2 sticks cold, unsalted butter

Egg Wash:
2 eggs beaten with 1 tbsp water

Optional fillings:  sweetened cream cheese, raspberry jam, almond filling, apricot glaze...

1.  In bowl of electric mixer, combine the water, milk, vanilla and yeast.  Let sit until yeast is dissolved
2.  Add egg yolk to the yeast mixture.
3.  Sift sugar, salt, flour and cardamon together, add to the wet ingredients.
4.  Mix with dough hook until it all comes together and pulls away from the sides
5.  Remove from bowl and let rest in fridge for 15 minutes.
6.  On floured surface, place the butter.  Lightly dust the butter with flour and using your rolling pin  lightly pound the butter until flat.  Fold the butter in half and continue to pound until the butter is workable.  Using your hands, shape the butter into a rough 8 inch square.

7.  Remove the dough from the fridge and place on a floured surface.  Roll into a 16 inch square.
8.  Place the butter in the center of the dough.  Fold the ends of the dough towards the center, forming a package.  Lightly press the ends into the dough, sealing the package completely.

9.  Carefully lift the package and re-flour the surface.
10. Lay the package back down on the floured surface and roll out to about a 24 inch rectangle.
11.  Fold one end of dough into the center, then the other end to form a square, there should be 3 layers of dough.
12. Wrap in plastic wrap and place in fridge for 25 minutes.
13. 2nd rolling...do the same thing as step 10 and 11and place in fridge for 25 min.
14. 3rd roll and rest as before
15. After 3rd rest roll out to 1/4 inch thick.

You can either:  egg wash and sprinkle with cinnamon and sugar, roll and cut as cinnamon rolls, or you can cut in squares, place your filling in the center and pull up 2 corners to the middle of the dough and firmly squeeze together, then egg wash.

16.  Let rise for 30 to 40 minutes.
17.  Bake 400 degree oven for 10 minutes.  Reduce heat to 350 and bake for 10 more minutes or until browned.


  1. these look delicious!

  2. I usually make cinnamon rolls when I want something sweet and special for breakfast, but I think I'd better try these next time! They look great.