Lemmon Poppy Seed Cake

Lemon Poppy Seed Cake is a light and refreshing dessert, perfect for spring and summer gatherings, or whenever you crave a zesty treat. The combination of tangy lemon and the slight crunch of poppy seeds and a moist cake create a delightful flavor profile. Here’s a recipe to make your own Lemon Poppy Seed Cake, complete with a lemon glaze to enhance its citrusy goodness.

Ingredients

  • For the Cake:
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • Zest of 2 lemons (about 2 tablespoons)
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk, at room temperature
  • 1/4 cup (60ml) fresh lemon juice
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 to 3 tablespoons fresh lemon juice

Instructions

Making the Cake:
1
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
2
In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
3
In a large bowl, using an electric mixer, cream together the butter, granulated sugar, and lemon zest until light and fluffy, about 3-4 minutes.
4
Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Mix in the vanilla extract.
5
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in the lemon juice.
6
Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Making the Lemon Glaze:
1
In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Adjust the consistency with more lemon juice or powdered sugar, if necessary.
2
Pour the glaze over the cooled cake, letting it drip down the sides.
3
Allow the glaze to set before slicing and serving the cake.

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