Monday, January 23, 2012

Citrus Poppy Seed Cream Cheese Pound Cake

Inspiration comes from a lot of different places. I might be flipping through a cookbook and suddenly see a recipe that I absolutely have to try. Or maybe I’ll be clicking away at my computer, salivating at all the delicious foods that other bloggers have posted about on their blogs. Sometimes, it happens at the market when I see a product on sale. Inspiration can be found anywhere. 

The inspiration to make this Citrus Poppy Seed Cream Cheese Pound Cake stemmed from a new plate—a new loaf plate from Anthropologie to be exact. I’m in love with the clothes, dishes, and other knick knacks from Anthropologie; everything is just so gorgeous. My mom has an affinity for Anthropologie too, so when she went down to the States a couple weeks ago, she brought back some dishes from the store. I fell in love with the loaf plate immediately; I loved the simplicity of a classic white loaf plate etched with a whimsical design. 

Inspiration also spurred from the block of cream cheese that had been sitting in my fridge for longer than I would like to admit. A typical pound cake uses butter, but I love that this recipe also uses cream cheese. The lemony, orange-y flavour of the pound cake is merely enhanced by the tangy cream cheese.

Click below for the recipe.

Citrus Poppy Seed Cream Cheese Pound Cake

Yield: 1 large loaf or 1 medium loaf and two mini loaves 
Source: Unknown (I've had this recipe for ages and I've forgotten who gave it to me and where they got it from. If you know where the recipe is from, just let me know so I can give proper credit.)

  • 3 cups of pastry flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups unsalted butter, at room temperature
  • 1 8-ounce package cream cheese, at room temperature
  • 1 ½ cups icing sugar
  • 6 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 tablespoon freshly grated lemon zest
  • 1 tablespoon freshly grated orange zest
  • 2 tablespoons poppy seeds
  • 2 tablespoons orange juice 
  • 2 tablespoons lemonade


Preheat oven to 350F and place rack in center of oven. Butter and flour loaf pan(s). I used one regular sized loaf pan and two mini loaf pans because I wanted to give the two mini loaves away. This recipe can just as easily be made in one regular sized loaf pan (which will result in a bigger, taller loaf), although the baking time will increase.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir in lemon and orange zests and poppy seeds. 

In the bowl of your electric mixer, beat butter and cream cheese until smooth. Add sugar, and beat until light and fluffy, about 10 minutes. Add eggs, one at a time, mixing well after each addition. Stir in vanilla and lemon extracts. 

Add flour mixture and mix until just incorporated. Pour batter into prepared pan(s) and smooth top.
Bake the loaves until the cake is golden brown and a toothpick inserted in the center comes out clean. For the mini loaves, this will take approximately 30-40 minutes. For the regular sized loaf, this can take around 60-70 minutes. 

Meanwhile, stir the orange juice and lemonade together.Remove the loaves from oven and immediately brush the juice onto the loaves. This will help keep the loaf moist. Place on wire rack to about 20 minutes. Remove cake from pan and cool completely.

new measuring cup from Anthropologie.


  1. I wish my budget allowed for more Anthropology. They have a super cute cookie jar that I have had my eye on. I do have a set of their measuring cups, but they almost never get used. And I love the crackly crust that happens when you use cream cheese in pound cake. It think its the best part.

  2. Jennifer ( 23, 2012 at 5:33 PM

    The loaf looks so great and now I'm madly craving it :) Love the loaf pan, too!

  3. Your pound cake sounds great! And what a fun pan!

  4. cream cheese sounds great in this pound cake, I always see lemon poppy seed muffins but I really like the way you changed it

  5. Yummy - reminds me of the slices of cake they have at my local Starbucks, except the poppyseed cake there always tastes like it's been left out for 4 days (a teensy bit dry :/ )

    Looks great Kyleen! I bet it s great fresh out of the oven!

  6. This cake sounds delicious. I enjoy citrus flavors and bet the cream cheese adds to the richness.

    The first picture is great!

    Aren't new dishes and great finds fun?

  7. This looks absolutely delicious. I've never thought of poppy seeds in pound cake. Having a baking evening with some friends soon; we will have to try this out!

  8. i love anthro - it's my favorite place to shop at for all things, especially kitchenware :). and i grew up eating lemon poppy seed cake! it's prolly one of my favorite cakes!

  9. This looks so yummy!! Would you like to follow each other?

  10. This cake looks delicious. It's funny that you did it now, I was just thinking last night about a poppy seed cake my mom used to make and how much I loved it. Oh - btw - I am in love with Anthropologie too!

  11. It must be the Pound Cake Week ;-) Lovely plate! THanks for visiting my blog! I am very happy to discover yours.

  12. Your pound cake looks and sounds delicious. I was just looking at one in the Martha Stewart magazine and they drizzled blood orange sauce on top. Cream cheese! All the better I say!

  13. Looks fantastic. I love a lemon and poppy seed cake with a drizzle of thin white icing on it as well.

  14. Looks fantastic. I love a lemon and poppy seed cake with a drizzle of thin white icing on it as well.

  15. Thanks! And sure, could you send me the link to your blog? I can't seem to find it!


  17. Kyleen, I like your new Anthropology goodies! I can see why you were inspired.

    And lemon poppy seed cake has always been a favorite of mine and I am guessing the cream cheese does add some nice moisture and tang. Yum!


  18. Candy @ Candy GirlJanuary 28, 2012 at 1:48 PM

    Lovely pound cake! I love Anthropologie too and would have had to pick up that plate too!

  19. Wish we had Anthropologie over here, but then it's probably a good idea we don't!!!

  20. Wish we had Anthropologie over here, but then again it's probably a good idea we don't!

  21. White seeds are most known in Indian and Asian cuisines, used ground as a thickener for curries and sauces. They are also used in some curry powder mixtures.


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