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It's National Pound Cake Day❗

Today is celebrated by Bakers and Cake lovers alike.

It's National Pound Cake Day.

According to, "the traditional recipe for pound cake makes a cake much larger than most families can consume, as it calls for a pound each of flour, butter, eggs, and sugar. Hence the name Pound Cake.

In the United States, sour cream pound cake is a popular variation apart from the traditional pound cake recipe. Other variations include adding vanilla or almond flavoring or dried fruits."

In honor of today, here's a few ways you can pay homage:

📍Visit your favorite bakery 

📍Shout out your favorite baker

📍Bake your own pound cake using this recipe: Lemon Poppy Seed Pound Cake

𝘛𝘩𝘪𝘴 𝘤𝘭𝘢𝘴𝘴𝘪𝘤 𝘱𝘰𝘶𝘯𝘥 𝘤𝘢𝘬𝘦 𝘪𝘴 𝘵𝘦𝘯𝘥𝘦𝘳 𝘸𝘪𝘵𝘩 𝘢 𝘩𝘦𝘢𝘷𝘦𝘯𝘭𝘺 𝘭𝘦𝘮𝘰𝘯 𝘧𝘭𝘢𝘷𝘰𝘳.



1 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

2 tablespoons lemon zest

2 tablespoons poppy seeds

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened (do not substitute margarine)

4 ounces cream cheese, softened

4 eggs

2 tablespoons milk

1 teaspoon Double Strength Vanilla

Powdered sugar (optional)


Preheat oven to 325°F. For cake, spray Stoneware Fluted Pan with nonstick cooking spray. Combine flour, granulated sugar, lemon zest, poppy seeds, baking powder and salt in Stainless (2-qt.) Mixing Bowl; mix well. In Stainless (4-qt.) Mixing Bowl, beat butter and cream cheese on high speed of hand-held electric mixer 1 minute. Add flour mixture; beat on low speed 1 minute or until blended (mixture will form a stiff paste).

In Small Batter Bowl, whisk eggs, milk and vanilla just until blended. Add egg mixture to cream cheese mixture in four additions, beating 2 minutes after each addition. (Do not undermix.)

Pour batter into pan. Bake 55-60 minutes or until wooden pick inserted near center comes out clean. Cool cake in pan 10 minutes. Loosen cake from sides of pan; carefully invert onto Stackable Cooling Rack, keeping pan over cake. Cool completely.

Place cake on serving platter. Sprinkle with powdered sugar or prepare glaze, if desired (see Cook's Tip).

𝗬𝗶𝗲𝗹𝗱: 16 servings

𝗡𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴: Calories 430, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 85 mg, Carbohydrate 78 g, Protein 3 g, Sodium 200 mg, Fiber 0 g

𝗨.𝗦. 𝗗𝗶𝗮𝗯𝗲𝘁𝗶𝗰 𝗲𝘅𝗰𝗵𝗮𝗻𝗴𝗲𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴: 1 starch, 4 fruit, 2 1/2 fat (5 carb)

Your Pampered Chef 𝗖𝗼𝗼𝗸'𝘀 𝗧𝗶𝗽𝘀: For glaze, combine 1 1/2 cups powdered sugar and enough lemon juice to make a thick frosting (4-5 teaspoons). Spread glaze over top of cake.

To make and glaze this cake, you will need two lemons. The Microplane® Adjustable Grater grates zest finely for a balanced lemon flavor in every bite.

If desired, 2 teaspoons vanilla can be substituted for the Double-Strength Vanilla.

For best results, it is important to bring the butter, cream cheese and eggs to room temperature before mixing.

Make sure to beat the batter for the length of time the recipe directs. Undermixing the batter will result in low volume and dense cakes.

𝗙𝗹𝘂𝘁𝗲𝗱 𝗖𝗮𝗸𝗲 𝗣𝗮𝗻 # 𝟭𝟲𝟬𝟯

𝗦𝘁𝗮𝗶𝗻𝗹𝗲𝘀𝘀 𝗦𝘁𝗲𝗲𝗹 𝗠𝗶𝘅𝗶𝗻𝗴 𝗕𝗼𝘄𝗹 # 𝟭𝟳𝟯𝟱

𝗦𝗺𝗮𝗹𝗹 𝗕𝗮𝘁𝘁𝗲𝗿 𝗕𝗼𝘄𝗹 # 𝟮𝟰𝟯𝟮

Don't have these item on hand, don't panic. Pick them up here⬇️

ACTION STEP: Invite friends and family over and celebrate with a piece or two of this luscious Lemon Poppy seed treat. Then let me know in the comments how they turned out or kick your kitchen up a notch by booking your cooking show here:

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