Lemon Poppyseed Pound Cake Bars

Name: Lemon Poppyseed Pound Cake Bars
Prep time: 20 min
Cook time: 35 min
Yield: 24

desserts lemon poppy-seed bars pound-cake citrus baking tea-time

Desserts

These buttery bars combine the dense richness of pound cake with bright lemon flavor and crunchy poppy seeds, finished with a tangy lemon glaze for the perfect afternoon treat with tea or coffee.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 35

Ingredients

225g1 cup unsalted butter, room temperature
300g1 1/2 cups granulated sugar
4 large4 large eggs, room temperature
240ml1 cup sour cream, room temperature
60ml1/4 cup fresh lemon juice
45ml3 tbsp lemon zest
10ml2 tsp vanilla extract
375g3 cups all-purpose flour
10ml2 tsp baking powder
2.5ml1/2 tsp baking soda
5ml1 tsp salt
45ml3 tbsp poppy seeds
250g2 cups powdered sugar
60ml1/4 cup fresh lemon juice
30ml2 tbsp heavy cream
10ml2 tsp lemon zest (for glaze)

Instructions

Preheat oven to 180°C (350°F). Line a 23x33cm (9x13-inch) baking pan with parchment paper, leaving overhang for easy removal.
In a large bowl, cream 225g1 cup unsalted butter and 300g1 1/2 cups granulated sugar with electric mixer for 4-5 minutes until light and fluffy.
Add 4 large4 large eggs one at a time, beating well after each addition. Mix in 240ml1 cup sour cream, 60ml1/4 cup fresh lemon juice, 45ml3 tbsp lemon zest, and 10ml2 tsp vanilla extract until combined.
In separate bowl, whisk together 375g3 cups all-purpose flour, 10ml2 tsp baking powder, 2.5ml1/2 tsp baking soda, 5ml1 tsp salt, and 45ml3 tbsp poppy seeds.
Add dry ingredients to wet ingredients in three additions, mixing on low speed until just combined. Don't overmix.
Spread batter evenly in prepared pan, smoothing top with offset spatula.
Bake for 30-35 minutes until golden brown and toothpick inserted in center comes out with just a few moist crumbs.
Cool in pan on wire rack for 15 minutes.
Meanwhile, prepare glaze: Whisk 250g2 cups powdered sugar, 60ml1/4 cup fresh lemon juice, 30ml2 tbsp heavy cream, and 10ml2 tsp lemon zest (for glaze) until smooth.
While bars are still warm, poke holes all over with toothpick. Pour half the glaze over warm bars, allowing it to soak in.
Cool completely, then drizzle with remaining glaze in decorative pattern.
Once glaze is set, lift bars from pan using parchment and cut into 24 squares.

Ingredients

id: butter_room_temp metric: 225g imperial: 1 cup name: unsalted butter, room temperature
id: granulated_sugar metric: 300g imperial: 1 1/2 cups name: granulated sugar
id: eggs metric: 4 large imperial: 4 large name: eggs, room temperature
id: sour_cream metric: 240ml imperial: 1 cup name: sour cream, room temperature
id: lemon_juice metric: 60ml imperial: 1/4 cup name: fresh lemon juice
id: lemon_zest metric: 45ml imperial: 3 tbsp name: lemon zest
id: vanilla_extract metric: 10ml imperial: 2 tsp name: vanilla extract
id: all_purpose_flour metric: 375g imperial: 3 cups name: all-purpose flour
id: baking_powder metric: 10ml imperial: 2 tsp name: baking powder
id: baking_soda metric: 2.5ml imperial: 1/2 tsp name: baking soda
id: salt metric: 5ml imperial: 1 tsp name: salt
id: poppy_seeds metric: 45ml imperial: 3 tbsp name: poppy seeds
id: powdered_sugar_glaze metric: 250g imperial: 2 cups name: powdered sugar
id: lemon_juice_glaze metric: 60ml imperial: 1/4 cup name: fresh lemon juice
id: heavy_cream_glaze metric: 30ml imperial: 2 tbsp name: heavy cream
id: lemon_zest_glaze metric: 10ml imperial: 2 tsp name: lemon zest (for glaze)

Instructions

Preheat oven to 180°C (350°F). Line a 23x33cm (9x13-inch) baking pan with parchment paper, leaving overhang for easy removal.
In a large bowl, cream {butter_room_temp} and {granulated_sugar} with electric mixer for 4-5 minutes until light and fluffy.
Add {eggs} one at a time, beating well after each addition. Mix in {sour_cream}, {lemon_juice}, {lemon_zest}, and {vanilla_extract} until combined.
In separate bowl, whisk together {all_purpose_flour}, {baking_powder}, {baking_soda}, {salt}, and {poppy_seeds}.
Add dry ingredients to wet ingredients in three additions, mixing on low speed until just combined. Don't overmix.
Spread batter evenly in prepared pan, smoothing top with offset spatula.
Bake for 30-35 minutes until golden brown and toothpick inserted in center comes out with just a few moist crumbs.
Cool in pan on wire rack for 15 minutes.
Meanwhile, prepare glaze: Whisk {powdered_sugar_glaze}, {lemon_juice_glaze}, {heavy_cream_glaze}, and {lemon_zest_glaze} until smooth.
While bars are still warm, poke holes all over with toothpick. Pour half the glaze over warm bars, allowing it to soak in.
Cool completely, then drizzle with remaining glaze in decorative pattern.
Once glaze is set, lift bars from pan using parchment and cut into 24 squares.

Tips

Room Temperature Ingredients: This is crucial for pound cake texture. Set ingredients out 1-2 hours before baking for best results.

Lemon Intensity: For extra lemon flavor, add 5ml (1 tsp) lemon extract to the batter along with vanilla.

Poppy Seed Tip: Toast poppy seeds in a dry skillet for 2-3 minutes to enhance their nutty flavor.

Glaze Consistency: If glaze is too thick, add lemon juice 5ml (1 tsp) at a time. Too thin? Add more powdered sugar.

Storage: Store in airtight container at room temperature for 3 days or refrigerate for up to a week. Bars actually improve after a day.

Freezing: Freeze unglazed bars for up to 3 months. Thaw and glaze before serving.

Serving Suggestions: Beautiful for baby showers, tea parties, or potlucks. Garnish with candied lemon peel or fresh berries.

Variations: Try lime or orange instead of lemon, or add 5ml (1 tsp) almond extract for a different flavor profile.