Description
Lemon Poppy Seed Cake is a moist and tender dessert bursting with fresh lemon flavor and a subtle crunch from poppy seeds. Finished with a citrusy glaze, it’s a refreshing treat perfect for brunch, afternoon tea, or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp poppy seeds
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tbsp fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup milk
- Optional glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time. Mix in lemon zest, lemon juice, and vanilla extract.
- Stir in sour cream and milk until fully combined.
- Gradually mix in dry ingredients until just combined. Do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Optional: Mix powdered sugar and lemon juice to make a glaze and drizzle over the cooled cake.
Notes
Use fresh lemon juice and zest for the best flavor.Try soaking poppy seeds in milk for 10 minutes to soften slightly (optional).Greek yogurt can replace sour cream with excellent results.Add a lemon syrup soak for extra citrus intensity.This cake also bakes well as muffins or mini loaves.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
