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Lemon Poppy Seed Cake with Glaze Recipe

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4.4 from 90 reviews

A delightful Lemon Poppy Seed Cake featuring a moist and tender crumb infused with fresh lemon juice and zest, complemented by crunchy poppy seeds. This cake is finished with a tangy lemon glaze that adds the perfect sweet and citrusy touch, making it perfect for any occasion.

Ingredients

Cake

  • 2 cups all-purpose flour
  • 1 tbsp poppy seeds
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

Glaze

  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp milk

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf or bundt pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and sugar together until the mixture becomes light and fluffy, which usually takes about 3-5 minutes.
  4. Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure a smooth batter.
  5. Incorporate Wet Ingredients: Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until well combined with the batter.
  6. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients. Mix gently until just combined without overmixing, to keep the cake tender.
  7. Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely before glazing.
  9. Prepare and Apply Glaze: Whisk together the powdered sugar, lemon juice, and milk until smooth and pourable. Drizzle the glaze evenly over the cooled cake for a bright, sweet finish.

Notes

  • Ensure the butter is softened to room temperature for easy creaming with sugar.
  • Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
  • If fresh lemons are unavailable, bottled lemon juice can be used but fresh zest is recommended for optimum flavor.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting off.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.

Find it online: https://mealsbykate.com/lemon-poppy-seed-cake-with-glaze-recipe/