Lemon-poppy seed sourdough pound cake from The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries (page 109) by Aran Goyoaga

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Accompaniments: Powdered sugar glaze

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Notes about this recipe

  • crandall57 on June 14, 2026

    This is a tasty loaf. I didn't swirl the dough enough, but we still enjoyed it. I didn't make the powdered sugar glaze. Next time I might mix the poppy seeds into the dough and forgo trying to swirl the batter.

  • rmardel on December 31, 2025

    This is a simple and easy cake to pull together. Due to the use of sourdough starter and oil rather than butter, it does not have the texture of a standard pound cake but is more like a coffee cake, with a texture somewhere between a quick bread and a pound cake. the flavor is excellent, not too tart, not too sweet. I didn't have quite enough poppy seeds, and I simply mixed them into the batter and allowed them to scatter throughout the cake. I will do this in the future. My cake did take longer than the recommended time, but that seems to be par for the course with these recipes and my oven.

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