Description
Lemon Poppy Seed Cake is a moist and vibrant dessert that combines the zesty brightness of lemon with the subtle crunch of poppy seeds. Perfect for brunch, springtime gatherings, or an afternoon treat, this cake is light, tender, and packed with citrus flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp poppy seeds
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- Optional: 1 cup powdered sugar + 1–2 tbsp lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf or bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- In a large bowl, beat eggs with sugar until light and fluffy.
- Mix in yogurt (or sour cream), lemon juice, lemon zest, oil, and vanilla extract until smooth.
- Gradually stir 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 minutes, then transfer to a wire rack to cool completely.
- Optional: Whisk together powdered sugar and lemon juice to make a glaze, and drizzle over cooled cake.
Notes
Use fresh lemon juice and zest for the best citrus flavor.Store in an airtight container to keep the cake moist.Try adding almond extract or using orange zest for a flavor twist.This recipe can also be made in muffin tins or mini loaf pans—adjust baking time accordingly.Glaze the cake once fully cooled for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
