Citrus Poppy Seed Pound Cake Bars

Name: Citrus Poppy Seed Pound Cake Bars
Prep time: 20 min
Cook time: 35 min
Yield: 16

citrus poppy seed pound cake bars lemon orange glazed

Desserts

These elegant pound cake bars combine the classic pairing of bright citrus and nutty poppy seeds in a tender, buttery base topped with a glossy citrus glaze that makes them perfect for spring gatherings or afternoon tea.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 35

Ingredients

250g2 cups all-purpose flour
30ml2 tbsp poppy seeds
7.5ml1 1/2 tsp baking powder
2.5ml1/2 tsp fine sea salt
170g3/4 cup unsalted butter, room temperature
200g1 cup granulated sugar
3 large3 large large eggs
5ml1 tsp pure vanilla extract
15ml1 tbsp fresh lemon zest
10ml2 tsp fresh orange zest
45ml3 tbsp fresh lemon juice
30ml2 tbsp fresh orange juice
120ml1/2 cup sour cream
240g2 cups powdered sugar
45ml3 tbsp fresh lemon juice
15ml1 tbsp fresh orange juice
15ml1 tbsp heavy cream

Instructions

Preheat oven to 180°C (350°F). Line a 20x25cm (8x10-inch) baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment.
In a medium bowl, whisk together 250g2 cups all-purpose flour, 30ml2 tbsp poppy seeds, 7.5ml1 1/2 tsp baking powder, and 2.5ml1/2 tsp fine sea salt. Set aside.
In a large bowl, cream 170g3/4 cup unsalted butter and 200g1 cup granulated sugar with an electric mixer until light and fluffy, about 4-5 minutes.
Beat in 3 large3 large large eggs one at a time, then add 5ml1 tsp pure vanilla extract, 15ml1 tbsp fresh lemon zest, and 10ml2 tsp fresh orange zest, mixing until combined.
In a small bowl, combine 45ml3 tbsp fresh lemon juice, 30ml2 tbsp fresh orange juice, and 120ml1/2 cup sour cream.
Alternately add the flour mixture and citrus-sour cream mixture to the butter mixture, beginning and ending with flour. Mix just until combined - don't overmix.
Spread batter evenly in the prepared pan, smoothing the top with an offset spatula.
Bake for 30-35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool completely in the pan on a wire rack before glazing, about 1 hour.
For the glaze, whisk together 240g2 cups powdered sugar, 45ml3 tbsp fresh lemon juice, 15ml1 tbsp fresh orange juice, and 15ml1 tbsp heavy cream until smooth and glossy. The consistency should coat the back of a spoon.
Pour glaze evenly over the cooled bars, spreading gently with a spatula if needed. Let glaze set for 30 minutes before cutting.
Using the parchment overhang, lift the bars from the pan. Cut into 16 squares with a sharp knife, wiping the blade clean between cuts.

Ingredients

id: all_purpose_flour metric: 250g imperial: 2 cups name: all-purpose flour
id: poppy_seeds metric: 30ml imperial: 2 tbsp name: poppy seeds
id: baking_powder metric: 7.5ml imperial: 1 1/2 tsp name: baking powder
id: salt metric: 2.5ml imperial: 1/2 tsp name: fine sea salt
id: butter metric: 170g imperial: 3/4 cup name: unsalted butter, room temperature
id: granulated_sugar metric: 200g imperial: 1 cup name: granulated sugar
id: eggs metric: 3 large imperial: 3 large name: large eggs
id: vanilla_extract metric: 5ml imperial: 1 tsp name: pure vanilla extract
id: lemon_zest metric: 15ml imperial: 1 tbsp name: fresh lemon zest
id: orange_zest metric: 10ml imperial: 2 tsp name: fresh orange zest
id: lemon_juice metric: 45ml imperial: 3 tbsp name: fresh lemon juice
id: orange_juice metric: 30ml imperial: 2 tbsp name: fresh orange juice
id: sour_cream metric: 120ml imperial: 1/2 cup name: sour cream
id: powdered_sugar metric: 240g imperial: 2 cups name: powdered sugar
id: glaze_lemon_juice metric: 45ml imperial: 3 tbsp name: fresh lemon juice
id: glaze_orange_juice metric: 15ml imperial: 1 tbsp name: fresh orange juice
id: heavy_cream metric: 15ml imperial: 1 tbsp name: heavy cream

Instructions

Preheat oven to 180°C (350°F). Line a 20x25cm (8x10-inch) baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment.
In a medium bowl, whisk together {all_purpose_flour}, {poppy_seeds}, {baking_powder}, and {salt}. Set aside.
In a large bowl, cream {butter} and {granulated_sugar} with an electric mixer until light and fluffy, about 4-5 minutes.
Beat in {eggs} one at a time, then add {vanilla_extract}, {lemon_zest}, and {orange_zest}, mixing until combined.
In a small bowl, combine {lemon_juice}, {orange_juice}, and {sour_cream}.
Alternately add the flour mixture and citrus-sour cream mixture to the butter mixture, beginning and ending with flour. Mix just until combined - don't overmix.
Spread batter evenly in the prepared pan, smoothing the top with an offset spatula.
Bake for 30-35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool completely in the pan on a wire rack before glazing, about 1 hour.
For the glaze, whisk together {powdered_sugar}, {glaze_lemon_juice}, {glaze_orange_juice}, and {heavy_cream} until smooth and glossy. The consistency should coat the back of a spoon.
Pour glaze evenly over the cooled bars, spreading gently with a spatula if needed. Let glaze set for 30 minutes before cutting.
Using the parchment overhang, lift the bars from the pan. Cut into 16 squares with a sharp knife, wiping the blade clean between cuts.

Tips

Poppy Seed Prep: Grinding poppy seeds lightly in a spice grinder or mortar and pestle before using releases more flavor and creates a more even distribution throughout the batter.

Citrus Zesting: Use a microplane grater for the finest zest and avoid the bitter white pith. Only zest the colored part of the skin.

Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for the smoothest batter and most tender texture.

Perfect Glaze: The glaze should be thick enough to stay on top but thin enough to spread easily. Add liquid gradually to achieve the right consistency.

Clean Cuts: For the cleanest cuts, chill the glazed bars for 15 minutes before slicing, and use a sharp knife wiped clean between cuts.

Storage: These bars keep covered at room temperature for 3 days or can be frozen for up to 3 months. The glaze may soften slightly in humid conditions.

Flavor Variations: Try lime and lemon for a more tart version, or add almond extract along with the vanilla for extra depth.

Make-Ahead: The bars can be baked a day ahead and glazed the day of serving for the freshest appearance.